The Pioneer Woman Tasty Kitchen
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Glazed Carrots & Quinoa Salad

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Level: Easy

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Description

Simple yet elevated, these carrots will blow your mind! Place on a bed of quinoa and top with avocado and hemp seeds for a full meal!

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 pound Baby Carrots, Peeled And Washed
  • ½ teaspoons Salt
  • ¼ teaspoons Fresh Cracked Black Pepper
  • 1 cup Quinoa, Rinsed
  • 1-¾ cup Vegetable Stock
  • ⅓ cups Black Currant Fruit Jam (you Can Use Any Fruit Jam)
  • 1 Tablespoon Apple Cider Vinegar
  • 1 teaspoon Fresh Thyme Leaves
  • 1 whole Avocado, Quartered And Sliced Thinly
  • ¼ cups Hemp Seeds

Preparation

Heat oven to 400ºF.

Heat a large skillet over medium heat, and add olive oil. Add carrots when oil is hot and just begins to shimmer, along with salt and pepper. Toss, and place in the oven for 20 minutes. When 10 minutes is up, toss the carrots to brown evenly.

While carrots cook, add washed quinoa to a medium-sized pot, and add vegetable stock. Cover, and bring to a boil. Once boiling, reduce to simmer, and cook according to package instructions, usually 15 minutes.

Remove carrots from the oven and add jam, vinegar, and thyme, tossing to coat. Place skillet on the stove top, under medium heat again, to heat the jam mixture through and reduce slightly, about 3 minutes, tossing frequently.

Divide quinoa mixture among plates, topping with an even amount of carrots. Cut avocado in quarters, peel, and slice thinly. Place avocado slices on top of the carrots, and top with hemp seeds.

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