Warm and nutty quinoa mixed with fresh lemon and parsley paired with roasted spiced vegetables. A lovely combination of unusual flavors, the bite of the red onion with the sweetness of the apple all tied together with a hint of cardamom. Serve as a side dish with chicken or fish.
Oven-Roasted Quinoa + Spiced Apples, Carrots, & Red Onion
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
1 tsp salt
3 medium carrots
1 medium apple
1 medium red onion
1 1/2 tbsp EVOO
i cup quinoa, rinsed
zest of 1/2 a lemon + 2 tsp lemon juice
1/4 cup finely chopped flat leaf parsley
Preheat oven to 425 degrees. In a small bowl stir together the cardamom, coriander, pepper, and 3/4 tsp of the salt. Peel the carrots, slice in half length wise then into one inch pieces. Half and core the apple and slice into one-inch cubes. Half and thinly slice the red onion. In a 9 x 13 inch baking dish, add the carrots, apples, red onion and EVOO. Add the spice mixture and stir to combine.
In a 8 or 9 inch baking dish add the rinsed quinoa and spread into an even layer. Place the quinoa and the vegetables in the oven. Toast the quinoa until fragrant and golden, about 8 minutes, then pour 2 cups of water over the quinoa and loosely cover the dish with a sheet of aluminum foil. Cook the quinoa until it looks fluffy, about 15-20 minutes. Remove from oven, fluff with a fork, re-cover with the foil and set aside.
Meanwhile continue to roast the vegetables, stirring occasionally, until onions start to blacken around the edges and the carrots are tender. About 30 minutes total.
Transfer quinoa to a serving dish, stir in remaining 1/4 tsp salt, the lemon zest and juice, then parsley. Serve with vegetables.
* I wrote this recipe down at some point in the last two years and can’t remember where it came from.