The perfect complement to any summer meal, this delicious and nutritious Carrot & Quinoa Salad is guaranteed to give your tastebuds a treat.
1 cup of quinoa, rinsed well
1/2 small onion, chopped
1/4 cup of olive oil plus more for baking sheet
2 tablespoons of apple cider
2 tablespoons of honey
Freshly ground black pepper
3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal t
1 tablespoon of apple cider vinegar
2 teaspoons of finely grated lemon zest
1 tablespoon of fresh lemon juice
1/2 cup of pickled beets, cut into matchsticks
2 tablespoons of fresh dill, coarsely chopped
1 head Bibb or butter lettuce with leaves torn
Preheat your oven to a setting of 450°. Bring the quinoa and 4 cups of lightly salted water to a boil inside a medium saucepan. Cover it, reduce the heat, and simmer it until the quinoa becomes tender, which will take about 10-15 minutes. Add in the onion; cook it for a minute longer. Drain it; return the quinoa mixture to the saucepan, cover it, and allow it sit for about 15 minutes. Fluff it using a fork and transfer it over to a large bowl; let it cool.
Meanwhile, lightly coat a large rimmed baking sheet with some oil. Whisk the cider and the honey in a large bowl to blend, then season it with salt and pepper. Add in the carrots and toss them to coat. Transfer them over to a prepared baking sheet and roast it until tender, which will take 15-20 minutes. Let it cool.
Whisk the vinegar, the lemon zest, and the lemon juice in a small bowl. Gradually add in 1/4 cup of oil, whisking it until the dressing is blended. Season it vinaigrette with salt and pepper.
Add in the beets, dill, the carrots, and half of the vinaigrette to the quinoa mixture and toss to coat. Add in the lettuce and the remaining vinaigrette and toss it to combine.