Quinoa with roasted carrots and walnuts

I cook with seeds and grains often and thought I’d make something with quinoa for dinner. A trip to a produce stand nearby yielded a beautiful, lush shallot and a bunch of carrots that were so fresh the soil was still clinging to them. I wanted to keep things simple so I cooked the shallot in a little olive oil, added the quinoa and stirred to get it coated with the oil. I then cooked the quinoa until done and let it rest covered and fluff up for a few minutes. I washed the carrots, cut each in half and drizzled with olive oil until they glistened and then roasted in a 400F oven until tender. A simple affair.

Italy is on my mind. With our accommodation secure in Italy for three of the four months of our stay I am now free to think about and plan the trip. Milan is our first stop and we will be there on the last week of World Expo. I already have my tickets and looking forward to experience such a large event focused on food in a global way. Since we are in Milan we may make a side excursion to Lake Como (Clooney are you listening?) and some of the gorgeous villas along the way. Villa d’Este is on the list. Only a month left before departure and I intend to document the experience on these pages. Stay tuned.

Ingredients:

2 tablespoons olive oil

1 large shallot, chopped (or 1/2 small onion)
1 cup quionoa
2 cups vegetable stock or water
1/3 cup flat leaf parsley, chopped
1/3 cup walnuts, chopped
1/4 cup dried currants
salt and pepper

6 small carrots
1 tablespoon olive oil
Salt and pepper
1 teaspoon sugar

Directions:

Heat olive oil in a pan, add shallot and cook until soft and fragrant but do not brown.

Add the quinoa and toss around with a wooden spoon until coated with the oil.

Add the stock or water and bring to a boil.

Lower heat to medium low, cover and cook until the quinoa is cooked through and the water is absorbed.

Turn the heat off and keep covered for a few minuted so the quinoa becomes fluffy.

Cut the carrots in half lengthwise, toss with a little olive oil and place on a foil lined baking sheet.

Sprinkle with salt and pepper and a dash of sugar.

Roast in 400F oven until cooked through, about 10 minutes.

To serve:

Remove the quinoa from the pot, add the parsley and currants and mix.

Arrange on a plate, scatter the chopped walnuts over and arrange the carrots over the quinoa.

Serve warm.

Quinoa with roasted carrots and walnuts

Food at home

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