FARGO 鈥� Salads may not be the first food that comes to mind when you think of snacking, but when done right, a good big-batch salad is perfect for a late-night refrigerator raid. That is exactly where I found Tony last week around midnight after I made this Quinoa Salad with Roasted Carrots and Balsamic Vinaigrette. With a variety of robust flavors, including roasted carrots and onions, this delicious and nutritious salad does not just inspire late-night cravings 鈥� it satisfies them.
I love making big-batch salads, which can be made in advance and typically feature a grain or pasta as the main component. This sturdy base allows them to hold up well for several days, and the recipes are often easy to multiply for larger batches.
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While technically a seed, quinoa is considered part of the culinary grain family as it shares many of the same properties, like taste, appearance and nutritional value. Quinoa is smaller than other grains with a mild flavor and just a touch of nuttiness. It is an excellent source of protein and fiber and is also rich in potassium and magnesium. Its mellow nature makes it versatile, and its supple texture helps it absorb flavors as it rests.
Carrots and red onion are roasted together to maximize the flavor in this salad. The vegetables become tender and caramelized as they roast, enhancing their natural sugars and elevating their savory quality. I found beautiful baby rainbow carrots at Sam鈥檚 Club, but you can use any kind of carrot for this recipe. I roasted the petite carrots whole and cut the onion into 1-inch wedges, and once they were tender and lightly browned, I cut them into smaller pieces before assembling the salad.
The veggies take about 40 to 50 minutes to roast, and the quinoa and can be prepared during this time. The quinoa takes about 20 minutes to cook and needs 10 minutes to 鈥渇luff.鈥� I add the spinach to the quinoa as it rests so the heat from the grain can naturally wilt the greens.
The balsamic vinaigrette is easy to make with pantry staples, but you could also use your favorite store-brand version. Once the quinoa has fluffed and the spinach has wilted, I toss it with some of the dressing and then add the roasted carrots and onions, as well as chopped pistachios and dried cranberries, and more dressing.
The salad can be made a day in advance and is often even more delicious on the second day. With marvelous contrast in color and a terrific balance in flavor, this Quinoa Salad with Roasted Carrots is naturally enticing. And not only is it delicious, but it is also super healthy, meaning you can satisfy your late-night cravings, guilt-free. You鈥檙e welcome.
Quinoa Salad with Roasted Carrots and Balsamic Vinaigrette
Serves 6 to 8
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For the roasted vegetables:
- 1陆 pounds baby rainbow carrots, washed (if using large carrots, cut them into pieces about 2 to 3 inches long and 陆-inch thick)
- 1 red onion, cut into wedges (into quarters for small onion, eighths for large onion)
- 2 tablespoons extra-virgin olive oil
- 陆 teaspoon kosher salt
- 录 teaspoon ground black pepper
For the quinoa:
- 1 cup quinoa, rinsed
- 1戮 cups water
- 录 teaspoon kosher salt
- 1 small bay leaf
- 2 cups baby spinach leaves
For the salad:
- Cooked quinoa with wilted spinach
- 陆 cup balsamic vinaigrette, more as needed
- 陆 cup pistachios, shelled, coarsely chopped
- 陆 cup dried cranberries
- Roasted carrots and onions, cut into 1-inch pieces
- 陆 teaspoon kosher salt
- 录 teaspoon
For the Balsamic Vinaigrette:
- 录 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 陆 teaspoon kosher salt
- 陆 teaspoon ground black pepper
- 2/3 cup extra-virgin olive oil
Directions:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Place the carrots and onion wedges on the baking sheet. Drizzle the olive oil over the vegetables and toss until they are evenly coated. Sprinkle with salt and pepper. Bake in the center of the oven until the carrots are tender and the onions start to caramelize, for about 40 to 50 minutes, depending on your oven. When done, remove from the oven and cool. Once cool, chop the roasted carrots and onion wedges into 1-inch pieces and set aside.
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In a medium saucepan, add the quinoa, water, salt and bay leaf and bring to a boil over high heat. Reduce heat to low, cover the pan and simmer for 15 minutes. Remove the pan from the burner.
Add the spinach leaves and toss with the quinoa. Cover the pan and let the quinoa rest for 10 minutes until the spinach is wilted. The cooked quinoa can be refrigerated for up to 3 days before assembling the salad (with or without the spinach).
As the quinoa cooks, whisk together the vinegar, honey, mustard, garlic, salt and pepper in a medium bowl or Mason jar. Add the olive oil in a slow, steady stream, whisking constantly until fully emulsified. Use immediately or refrigerate in a jar or airtight container for up to 2 weeks. Shake or whisk vigorously before serving.
Toss the cooked quinoa and wilted spinach with 录 cup of balsamic vinaigrette until combined.
Add the pistachios, dried cranberries, carrots, onions, 陆 teaspoon kosher salt and 录 teaspoon black pepper. Add another 录 cup of vinaigrette and toss until well combined. Taste and add more dressing and seasoning as desired. Serve and enjoy.
The salad may be prepared a day in advance of serving. Store leftovers in an airtight container and refrigerate for up to 3 days.
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