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.
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
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.
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.