What a perfect Passover meal #3 – Quinoa with sweated onions & garlic cloves topped with canD.ed carrots.
I have a large ziplock bag of cooked quinoa in the freezer from a catering ‘gig’ I worked on recently and I had 3 carrots, 1/2 an onion, some grapefruit juice & honey around. Staples friends…
I added about 2 cups of the frozen quinoa to the sweating onion and 3 roughly chopped garlic cloves in my small sauce pot.
I peeled and sliced the three carrots on an angle and steamed them for 20-30 minutes.
To make the glaze I melted about 3 Ts butter, added Salt of D Earth (the seasoned salt I make) and added a splash of the juice. Most recipes call for the juice of one orange and it’s zest, I used grapefruit because that’s what I had in the -fridge. I used honey and about a Tablespoon of Turbinado sugar. When I’ve used orange juice to make canD.ed carrots I don’t use any. In less than 3 minutes I had a beautiful glaze. With a slotted spoon I tossed the perfectly steamed carrots into the glaze and swirled the pan to well coat the carrots. I molded the quinoa into an over sized cup, turned that over into a bowl, put the carrots around it and topped it w. the sauce and a few of the carrots.
Ginger which is a staple would certainly have been nice in this glaze & so would a pinch of cumin. I kept it really simple tonight.