====== Cider-Glazed Carrot & Quinoa Salad ======
{{recipes:salads:cider-glazed_carrot_quinoa_salad:cider-glazed-carrot-and-quinoa-salad.jpg?600|}}
<WRAP group>
<WRAP half column>
===== Ingredients =====
  * 1 cup quinoa, rinsed well in a fine-mesh sieve
  * Kosher salt
  * 1/2 small onion, chopped
  * 1/4 cup olive oil plus more for baking sheet
  * 2 tablespoons apple cider
  * 2 tablespoons honey
  * Freshly ground black pepper
  * 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal t
  * 1 tablespoon apple cider vinegar
  * 2 teaspoons finely grated lemon zest
  * 1 tablespoon fresh lemon juice
  * 1/2 cup pickled beets, cut into matchsticks
  * 2 tablespoons coarsely chopped fresh dill
  * 1 head Bibb or butter lettuce, leaves torn
</WRAP>

<WRAP half column>
===== Info =====
  * **Prep:** -
  * **Cook:** 0
  * **Serves:** 4
  * [[http://www.bonappetit.com/recipe/cider-glazed-carrot-and-quinoa-salad|Source]]


----

{(rater>id=66|name=recipes:salads:cider-glazed_carrot_quinoa_salad|type=rate|headline=off)}

</WRAP>
</WRAP>

===== Directions =====
  - Preheat oven to 450°. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat, and simmer until quinoa is tender, 10-15 minutes. Add onion; cook for 1 minute longer. Drain; return quinoa mixture to saucepan, cover, and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl; let cool.
  - Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet and roast until tender, 15-20 minutes. Let cool.
  - Whisk vinegar, lemon zest, and lemon juice in a small bowl. Gradually add 1/4 cup oil, whisking until dressing is blended. Season vinaigrette with salt and pepper.
  - Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Add lettuce and remaining vinaigrette and toss to combine.
  - DO AHEAD: Quinoa, carrots, and vinaigrette can be made 6 hours ahead. Cover and chill separately.

{{tag>quinoa onion apple_cider carrot apple_cider_vinegar lemon beets}}
~~NOTOC~~
~~DISCUSSION|Notes~~