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Roasted Carrots and Red Quinoa

Recipe photo courtesy of John von Pamer

Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.

Source: Martha Stewart Living, November 2014
Total Time Prep Servings

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  • ALR12440670DW
    19 FEB, 2016
    This was really good! We made it for dinner two nights in a row. We cut the carrots as described (1 inch) and they were perfect at 40 minutes. The red onions did shrink quite a bit but weren't burnt. Will probably cut bigger wedges on the red onions next time. We mixed in the cut spinach into the warm quinoa and served. We added some garlic and ginger to the dressing. Was a gorgeous meal. Definitely a keeper! We served with sauteed zucchini and mushrooms on the side. Thanks!
    Reply
  • Rahela
    25 FEB, 2015
    The suggested cooking time is way off -- after 40 minutes my onions were charred shreds and the carrots burnt. I guess I should have checked more frequently, but as a mom with her hands full, I need to be able to set a timer and trust that the time suggested in the recipe will work. I'd also appreciate substitution requests for some of the harder-to-find ingredients.
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