Sautéed Spicy Carrots With Black Quinoa
This is inspired by a classic Moroccan spiced cooked carrot salad (Ommok Houriya is one variation of the transliteration). Carrots and cumin have long been a favorite combination of mine; added to this mix is fresh green chile and crushed coriander. I finish this off with a sprinkling of black quinoa and fresh mint (cilantro would also be good). If on the off-chance you can find a selection of multicolored carrots – yellow, purple, and orange – the dish will be all the more beautiful, but it is pretty enough with regular orange carrots. Cook them long enough to bring out the sweetness, which means longer than crisp-tender. They should be soft, but not mushy. Featured in: Skillet Vegetables For Hanukkah.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons extra virgin olive oil
- salt
- 1 1/2 teaspoons sugar
- 2 teaspoons cumin seeds lightly toasted and coarsely ground or crushed
- 2 garlic cloves minced
- 1 to 2 serrano or jalapeã±o chiles minced
- 2 teaspoons coriander seeds lightly toasted and coarsely ground or crushed
- 2 pounds carrots peeled and sliced on the diagonal about 1/4 inch thick
- 1 tablespoon unsalted butter (optional)
- 1/4 to 1/3 cup cooked black quinoa
- 2 tablespoons chopped fresh mint or cilantro
- Carbohydrate 5.79764999640976 g
- Cholesterol 0 mg
- Fat 14.4637799981927 g
- Fiber 2.08090004835748 g
- Protein 1.55026999855465 g
- Saturated Fat 1.88459199987543 g
- Serving Size 1 1 recipe (938g)
- Sodium 1753.41199998637 mg
- Sugar 3.71674994805228 g
- Trans Fat 0.547371999722778 g
- Calories 149 calories
Heat olive oil in a large, heavy skillet over medium-high heat and add garlic and chile. Stir for about 10 seconds and add ground coriander and cumin. Stir for about 10 seconds, until mixture is very fragrant, and add carrots, sugar and salt to taste. Sauté, stirring often or tossing in the pan, for 5 minutes and turn heat down to medium. Continue to cook, stirring often or tossing in the pan, for another 10 minutes, until carrots are tender and lightly colored. Add butter, quinoa and mint or cilantro and stir or toss in the pan for another minute or two, until quinoa is warmed through and butter has melted. Taste and adjust seasonings. Serve hot or warm.
