Sautéed Spicy Carrots With Black Quinoa Recipes

Steps:

• Heat olive oil in a large, heavy skillet over medium-high heat and add garlic and chile. Stir for about 10 seconds and add ground coriander and cumin. Stir for about 10 seconds, until mixture is very fragrant, and add carrots, sugar and salt to taste. Sauté, stirring often or tossing in the pan, for 5 minutes and turn heat down to medium. Continue to cook, stirring often or tossing in the pan, for another 10 minutes, until carrots are tender and lightly colored.
• Add butter, quinoa and mint or cilantro and stir or toss in the pan for another minute or two, until quinoa is warmed through and butter has melted. Taste and adjust seasonings. Serve hot or warm.

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
• Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.

Steps:

• 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.

Steps:

• Put the oil, garlic, and jalapeno in a small skillet over medium heat and cook, stirring, until the garlic is lightly browned and fragrant, about 5 minutes. Put the sugar in a bowl and stir in the garlic mixture; cool. Add the lime juice and fish sauce and stir to dissolve the sugar completely. Add the carrots, scallion, and cilantro and toss. Serve immediately or refrigerate in a tightly sealed container for up to 3 days.
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Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.

Steps:

• Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.
• Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve.

Steps:

• Heat the oil and wine in a wide skillet.
• Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
• Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
• Stir in the nutmeg, if desired, season with salt and pepper, and serve.

Steps:

• Heat the oil& butter in a large skillet, over medium heat,add carrots& garlic Sprinkle in the dry spices and saute, stirring almost constantly until the carrots are as tender as you like them (7-9 minutes).
• Meanwhile stir together the honey& vinegar.
• Pour over the carrots, add raisins and saute, swishing the carrots around Serve immediately for 1 additional minute.