Recipes
Red Quinoa Carrot Salad
Yield 4 servings
INGREDIENTS & INSTRUCTIONS
| INGREDIENTS |
| 2 Cups Roland® Quinoa, cooked per package directions |
6 Whole Carrots, shredded with peeler |
| 1 Cup Corn Kernels |
1 Cup Rland® Black Beans |
| 2 Tbsp Cilantro, chopped |
3 Shallots, sliced |
| 1/2 Cup Roland® Pedro Ximenex Wine Vinegar |
2 Tbsp Sugar |
| 2 Tbsp Don Bruno® Sherry Vinegar |
2 Tbsp Lemon Juice |
| 1 Tsp Cumin, toasted and ground |
2 Tsp Salt |
| 3 Tbsp Roland® Extra Virgin Olive Oil |
| INSTRUCTIONS |
| Blanch carrots in simmering water for 30 seconds, or until tender and pliable, and set aside in ice bath. In a small sauce pan heat Pedro Ximenez vinegar and ½ cup of water to a low boil and add sugar, 1 tsp of salt and sliced shallots. Let pickle for about 15 minutes, drain and set aside. In a large bowl, mix quinoa, corn, beans and cilantro. Whisk together Sherry vinegar, lemon juice, cumin,1 tsp salt, and extra virgin olive oil, then pour over salad and toss. To plate, pat carrots dry and twirl with a fork into a small nest, spoon quinoa salad inside, and top with pickled shallots.
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Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.
