Warm quinoa salad, with caramelized carrots and chick peas & curry dressing

If you’re looking for something to replace the traditional mashed potatoes served with almost every holiday meal, here’s your answer. I wanted to play around with color and temperature contrasts, and the result is both lovely and delicious.
- Serves6 to 8
- Prep time30 min
- Cook time20 min
- Timeout-
- FreezingFreezes well
Ingredients
Garnish
- 8 Nante carrots, slice in halves, length-wise
- 1 can (540 ml) of chick peas, rinced and strained
- 1/3 cup of honey
- 3 tablespoons of butter
- 1 1/2 cup of water
Dressing
- 1/2 cup of sour cream
- 2 tablespoons of honey
- 1 tablespoon of cider vinegar
- 2 teaspoons of curry powder
- 1 teaspoon of sesame oil
- Salt & pepper, as preferred
Salad
- 1 1/2 cup of cooked quinoa
- 1/4 cup of fresh mint, chopped
- 1/4 cup of fresh cilantro, chopped
- 3 shallots, minced
- 1/2 cup of roasted pistachios, roughly chopped
- Salt & pepper, as preferred
Steps
- Add all the garnish ingredients to a pan, on high heat. Bring to a boil then reduce the water until the carrots and chick peas are caramelized. Set aside
- Mix all the dressing ingredients together in a bowl, then set aside.
- Combine all the salad ingredients in another bowl.
- Transfer onto a serving plate, garnish with the caramelized carrots and chick peas while warm, then top with the curry dressing.
Tips & tricks
Se conserve 3 jours au réfrigérateur. Ne se congèle pas.
Recipe published on August 19, 2018