14 Nov 2014

Spicy Carrot and Quinoa Tabbouleh
Gorgeous fall colors and seasonal flavors combine in this super easy, super tasty dish from A Thought For Food. Whip it up for the perfect healthy side.
Ingredients
• 1 cup quinoa, rinsed and drained in a colander
•...

Spicy Carrot and Quinoa Tabbouleh

Gorgeous fall colors and seasonal flavors combine in this super easy, super tasty dish from A Thought For Food. Whip it up for the perfect healthy side.

Ingredients

  • 1 cup quinoa, rinsed and drained in a colander
  • 2 cups veggie broth
  • 4 large carrots, grated
  • ¼ cup walnuts, coarsely chopped
  • 1 tablespoon chopped shallot
  • 2 tablespoons lemon juice
  • ¼ cup finely chopped flat-leaf parsley
  • ¼ cup finely chopped mint
  • ½ teaspoon allspice
  • 1 jalapeño or serrano pepper (depending on the amount of heat you desire), seeds removed and finely chopped
  • 1 teaspoon kosher salt

Instructions

To cook the quinoa, add the veggie broth to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat to medium low. Simmer until all of the veggie broth has been absorbed, approximately 15 minutes. Remove from heat and let cool. Once it has cooled, transfer the quinoa to a serving bowl. Stir in the carrot and chopped walnuts. 
In a separate bowl, stir together the shallot, lemon juice, parsley, mint, allspice, serrano pepper, and ¼ teaspoon salt. Add this mixture to the quinoa and carrot mixture and stir until it is evenly distributed throughout. Let sit for 30 minutes before eating. Enjoy!