Quinoa with Honey Glazed Vegetables
24
Aug
Aug
Serve this side dish warm or cold
For the dressing:
1 Juice of Lemon
3 tbsp Honey
½ tsp Dijon Mustard
1 pinch Kosher Salt
Cracked Black Pepper to taste
½ cup Extra Virgin Olive Oil
For the salad:
½ cup Parsley Chopped or 4 Frozen Cubes
¼ cup Basil Chopped or 2 Frozen Cubes
1 tsp Dried Oregano
1 Zest of Lemon
1 ½ cups Quinoa, cooked according to the package
For the vegetables:
1 Large Carrot, cubed
1 Small Eggplant cubed
1 Red Onion, cubed
¼ cup Dry White Wine
¼ cup Honey
Kosher Salt and Black Pepper to taste
1
Whisk together lemon juice, honey, mustard, salt, and pepper until combined. Slowly drizzle in the oil while whisking until combined.
2
Toss the parsley, basil, oregano, lemon zest, and quinoa with dressing. Gently fold together until evenly coated.
3
Heat the oil in a small sauté pan over medium-high heat. Add the vegetables and sauté a few minutes or until lightly caramelized. Season to taste with salt and pepper. Add the wine and honey and cook until reduced by half, scraping up the caramelized pieces from the bottom of the pan. Allow it to cook until all the vegetables are tender. Remove from the stove, add to salad mixture and fold gently to combine all ingredients thoroughly.
Ingredients
For the dressing:
1 Juice of Lemon
3 tbsp Honey
½ tsp Dijon Mustard
1 pinch Kosher Salt
Cracked Black Pepper to taste
½ cup Extra Virgin Olive Oil
For the salad:
½ cup Parsley Chopped or 4 Frozen Cubes
¼ cup Basil Chopped or 2 Frozen Cubes
1 tsp Dried Oregano
1 Zest of Lemon
1 ½ cups Quinoa, cooked according to the package
For the vegetables:
1 Large Carrot, cubed
1 Small Eggplant cubed
1 Red Onion, cubed
¼ cup Dry White Wine
¼ cup Honey
Kosher Salt and Black Pepper to taste