Sweet Carrot Ginger Quinoa
Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too.
Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food.
Amie’s work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest.
Here’s a simple recipe that’s perfect for spring or summer. It’s free of gluten, dairy, nuts and soy so you can feel good about serving this dish to your family and friends. Fresh parsley and lemon zest bring out the flavors of great food and this quinoa recipe is soaring with flavor and protein to keep your family full and satisfied all night long. Leftovers taste great the next day for lunch, too!
Sweet Carrot Ginger Quinoa
Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegetarian and Vegan
Serves 4
Ingredients
- 1 cup quinoa
- 3 large carrots, chopped
- 1/2 cup diced red onion
- 1 tsp. grated fresh ginger
- 1/4 cup white balsamic vinegar
- 1/3 cup extra virgin oil
- 2 tsp. fresh lemon juice
- 1/4 cup water
- 2 Tbsp. finely chopped fresh parsley
- 1/2 tsp. fresh lemon zest
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
Directions
- Cook quinoa according to package directions.
- Meanwhile, puree carrots, red onion, ginger and vinegar in a food processor until smooth, approximately 4-5 minutes. With machine running, slowly pour in extra virgin olive oil, lemon juice and water.
- Transfer to a large serving bowl; season with salt and pepper. Garnish with fresh parsley and lemon zest. Serve warm or at room temperature.
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