Roasted Carrots and Red Quinoa
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
- Total Time:
- Servings: 4
Photography: John von Pamer
Source: Martha Stewart Living, November 2014
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 small red onion, cut into 1/2-inch wedges
- 1 tablespoon fresh thyme leaves
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon coarse salt
- Freshly ground pepper
- 1 cup red quinoa, rinsed
- 3 cups baby spinach
- 1 tablespoon shiro miso
- 1 tablespoon lemon juice
Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.