Photo: Anna Pelzer
Cider-Glazed Carrot and Quinoa Salad
14 ingredients
4 servings
openrecipes
This carrot and quinoa salad is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch.
Estimated Nutrition (whole recipe, rough)
736
Calories
13g
Protein
30g
Fat
112g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Cider | 1 medium (182g) | 95 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quinoa, rinsed well in a fine-mesh sieve
- Kosher salt
- 1/2 small onion, chopped
- 1/4 olive oil plus more for baking sheet
- 2 apple cider
- 2 honey
- Freshly ground black pepper
- 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
- 1 apple cider vinegar
- 2 finely grated lemon zest
- 1 fresh lemon juice
- 1/2 pickled beets, cut into matchsticks
- 2 coarsely chopped fresh dill
- 1 head Bibb or butter lettuce, leaves torn
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes