Cider-Glazed Carrot and Quinoa Salad

Ingredients

• 1cupquinoa, rinsed well in a fine-mesh sieve
• Kosher salt
• 1/2small onion, chopped
• 1/4cupolive oil plus more for baking sheet
• 2tablespoonsapple cider
• 2tablespoonshoney
• Freshly ground black pepper
• 3medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
• 1tablespoonapple cider vinegar
• 2teaspoonsfinely grated lemon zest
• 1tablespoonfresh lemon juice
• 1/2cuppickled beets, cut into matchsticks
• 2tablespoonscoarsely chopped fresh dill
• 1head Bibb or butter lettuce, leaves torn

Preparation

• Preheat oven to 450°. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat, and simmer until quinoa is tender, 10-15 minutes. Add onion; cook for 1 minute longer. Drain; return quinoa mixture to saucepan, cover, and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl; let cool.
• Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet and roast until tender, 15-20 minutes. Let cool.
• Whisk vinegar, lemon zest, and lemon juice in a small bowl. Gradually add 1/4 cup oil, whisking until dressing is blended. Season vinaigrette with salt and pepper. DO AHEAD: Quinoa, carrots, and vinaigrette can be made 6 hours ahead. Cover and chill separately.
• Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Add lettuce and remaining vinaigrette and toss to combine

Read More http://www.bonappetit.com/recipes/2013/03/cider-glazed-carrot-and-quinoa-salad#ixzz2LwPtetPH