Honey Roasted Carrots and Quinoa Tabbouleh

Honey Roasted Carrots and Quinoa Tabbouleh

YIELD: Makes 4 servings


For Vinaigrette:

juice of 1 lemon

3 T - honey

1/2 tsp. - Dijon mustard

pinch - Kosher salt

pinch - black cracked pepper

1/2 cup - extra virgin olive oil

For Salad:

1/2 cup - parsley, chopped

1/4 cup - basil, chopped

1/4 cup - oregano, chopped

1/4 cup - thyme, picked

zest of 1 lemon

1 1/2 cup - quinoa, cooked

For Carrots:

1 1/2 cups - tri-color carrots, oblique cut

1/2 cup - vegetable stock

1/4 cup - honey

pinch - Kosher salt

pinch - black cracked pepper


For the vinaigrette: Whisk together lemon juice, honey, mustard, salt, and pepper until combined. Slowly drizzle oil while continuously whisking until emulsified.

For the salad: Combine parsley, basil, oregano, thyme, lemon zest, and quinoa with dressing. Gently fold together until evenly coated.

For the carrots: In a small sauté pan over medium-high flame, add oil and carrots. Sear for 2 minutes or until lightly caramelized. Season with salt and pepper.

Deglaze pan with vegetable stock. Reduce by half and add honey. Allow carrots to cook until fork tender. Remove from the stove, strain using a slotted spoon and set aside to cool.

Add carrots to salad mixture and fold gently to combine all ingredients thoroughly.