This warm quinoa salad with ginger glazed carrots and onions will knock your socks off. This quinoa dish recipe has a bit of heat, a bit of sweet and a lot of savory. There’s crunch, nuttiness and fresh greens to add a punch of added health benefits.
Have you seen the show Grace and Frankie yet? If not, you should. It’s a real kick. I watched one entire season with my mom. We would get together a few times a month and binge watch together. Then I got hooked and watched the rest of the season’s myself. Anyways, the new season is out and I’m really excited to sit by the fire tonight, eat this Warm Quinoa salad and sip a glass of wine. Who’s with me?
This is a great on-the-go lunch as well. Store it in the fridge in containers that you can quickly grab and take to work, the park or in the car for post-gym. Speaking of the gym, I’ve spent a year working on building muscle mass and getting lean. It’s been so rewarding. Do any of you guys workout? Let me know in the comments. I share some of my workout milestones on Instagram, incase you don’t follow along, check out my handstands progress here.
On another side note, while making this warm quinoa salad, I accidentally erased my photos of the maple ginger glazed carrots and onions. I am so stupid and super bummed because it shows them before and after while cooking. Darn it! Oh well, hopefully you get the idea. The kale should be prepped ahead like the image above. Be sure to add oil and lemon and massage it really well before adding it to your warm quinoa. This will help with digestion and make it more palatable.
I love this salad and have made it many times for pot lucks and dinner parties. It’s a great side dish or makes a really well balance main dish as well. People love the mixture of savory, with sweet and spicy plus all the different textures. It’s healthy and delicious, what more could you ask for?
Warm Ginger Glazed Carrot Quinoa Salad Recipe
1 cup dry quinoa
2 cups water
1/2 cup chopped white or yellow onion
3 cloves garlic, minced or pressed
1 Tbsp + 2 tsp olive oil
2 tsp toasted sesame oil
1 Tbsp tamari
1 Tbsp fresh grated ginger
1/2 tsp sea salt or to taste
1 tsp red chili flakes or chopped jalapeño
1 1/2 cup chopped or sliced carrots (approx 6)
1 1/2 cup julienned sliced kale
1/3 lemon squeezed
Garnish: handful cilantro or mint, chopped toasted sesame seeds or almonds or pecans
In a sauce pan add water and quinoa. Bring to the boil. Then cover with a lid and simmer for 20 minutes.
While it’s cooking, add 1 Tbsp olive oil to a frying pan and add the chopped onion and minced garlic. Cook until onion is translucent.
Add 1 tsp sesame oil, 1 tsp olive oil, tamari, freshly grated ginger, honey or maple syrup, sea salt and chili flakes.
Immediately add the chopped carrots. Cook until carrots are soft, about 10 additional minutes. They will start to blacken if you let them cook on medium. Using a metal spatula scrape bottom of the pan and keep cooking until caramelized. About 5-10 more minutes. Don’t let them burn.
When quinoa is finished cooking, add 1/2 tsp olive oil and pinch of sea salt. Stir until fluffy.
In a separate bowl add chopped kale, squeeze of lemon juice and 1/2 tsp olive oil. Using your hands massage the kale really well and let sit for a minute or two.
Combine the quinoa with the caramelized carrots. Stir well. Add the kale mixture and toss again.
Serve warm. Top with chopped fresh mint or cilantro, toasted sesame seeds or chopped toasted almonds or pecans.