Ingredients
Method
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Roast the carrots: Preheat oven to 400°F (200°C). Toss carrot rounds with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized at the edges.
- Make the dressing: While carrots roast, combine cider, vinegar, mustard, honey, and thyme in a small saucepan over medium heat. Simmer for 3-4 minutes until reduced by half (about 2 tbsp remaining). Remove from heat and whisk in olive oil slowly to emulsify.
- Combine: Place warm quinoa in a large bowl. Pour the warm cider glaze over the hot quinoa and toss gently to absorb flavors. Add roasted carrots and fold carefully to avoid breaking them up.
- Serve: Let cool slightly before garnishing with pepitas and cheese. Serve at room temperature or chilled.
Nutrition
Notes
What keeps it in my rotation is how well the flavors hold up overnight. By tossing the warm carrots into the dressing immediately after roasting, they soak up every bit of cider vinegar and thyme, turning a basic grain bowl into something complex and deeply satisfying.