One-Pot Quinoa Salad With Carrot Ribbons, Olives, Apricots and Goat Cheese
Recipe by Christine Byrne
1 teaspoon + 1 tablespoon olive oil, divided
1/2 cup dry quinoa, rinsed and drained in a mesh sieve
1/2 cup apple juice
1 tablespoon maple syrup
kosher salt and freshly ground pepper
¼ cup thinly sliced kalamata olives
¼ cup thinly sliced dried apricots
1 tablespoon red wine vinegar
2 large or 4 medium carrots
2 ounces soft goat cheese, crumbled
1. In a medium saucepan with a lid, heat 1 teaspoon olive oil over medium heat. Add quinoa and cook, stirring constantly with a wooden spoon, for about a minute, until quinoa is completely dry and slightly toasted. Add apple juice, ¾ cup of water, maple syrup, and ¼ teaspoon of kosher salt and bring the mixture to a boil over high heat. Lower heat to the lowest setting, add the olives and apricots, and simmer, covered, for 15 minutes. Turn off the heat and let the pot stand, covered, for 5 minutes. Remove the lid and fluff the quinoa with a fork.
2. While the quinoa cooks, mix the red wine vinegar with a pinch of kosher salt and the remaining tablespoon of olive oil in a medium mixing bowl. Peel the carrots, the use your vegetable peeler to shave the carrots into thin ribbons, adding them to the medium mixing bowl with the vinaigrette. Toss to coat the carrot ribbons with the vinaigrette.
3. When the quinoa is done, add the carrot ribbons and the crumbled goat cheese to the pot and stir everything together to combine. Divide the mixture evenly between two plates and serve.