Quinoa and carrot salad
Delight in the vibrant flavors of quinoa and carrot in this refreshing salad. A harmonious blend of earthy and sweet notes, a perfect dish for a nutritious meal.
Ingredients:
- 1 cup fresh orange juice
- 1/2 cup extra-virgin olive oil
- 1 teaspoon finely grated orange zest
- 1 teaspoon cumin seeds
- 1 teaspoon minced garlic
- Salt
- 450g medium carrots
- 1 teaspoon fresh lemon juice
- 2 lemons, ends removed and halved crosswise
- 4 teaspoons sugar
- Four 6-ounce red snapper fillets, skin on
- Freshly ground pepper
- 2 tablespoons coarsely chopped cilantro, for garnish
Instructions:
- Preheat the oven to 450°. In a medium skillet, mix together the orange juice, 1/4 cup of olive oil, orange zest, cumin seeds, garlic, and a pinch of salt. Cook over medium heat for 3 minutes. Lower the heat, add the carrots, cover, and cook for about 45 minutes until the carrots are tender but still firm. Place the cooked carrots on a plate to keep warm. Turn up the heat, simmer the sauce until it becomes a thick glaze for about 3 minutes. Remove from heat, stir in lemon juice and 1 tablespoon of olive oil into the orange sauce.
- Place the lemon halves upright in a small oven-safe dish. Sprinkle each half with 1 teaspoon of sugar and bake for approximately 20 minutes until the sugar melts and the lemon flesh becomes soft. Take out of the oven, cover with foil to preserve warmth. Increase oven temperature to 500°.
- Season the snapper fillets with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a large nonstick ovenproof skillet. Place the snapper fillets in the skillet with the skin side down. Cook over high heat until the skin browns, around 2 minutes. Transfer the skillet to the preheated oven and roast the fillets for 6 to 8 minutes until they are cooked through. Serve the snapper fillets with the carrots on the side. Pour the orange sauce over the fish and top with chopped cilantro and the baked lemon halves.
Summary:
- Calories: 999 kcal
- Fat: 38 g
- Protein: 28 g
- Carbs: 141 g
- Potassium: 1874 mg
- Magnesium: 377 mg