Sautéed Spicy Carrots With Black Quinoa Food

SAUTéED SPICY CARROTS WITH BLACK QUINOA

Steps:

• 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.

SPICY CARROTS

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.

SPICY GLAZED CARROTS

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

CARROT QUINOA

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
• Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SAUTéED CHICKEN AND QUINOA RECIPE

Steps:

• Bring water to boil in medium saucepan. Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed.
• Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF), adding 2 Tbsp. dressing to skillet for the last minute. Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm.
• Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until ginger and garlic are fragrant, but not browned, stirring frequently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt. Add remaining dressing; cook 2 min. or until carrots are crisp-tender and liquid comes to boil, stirring frequently.
• Spoon quinoa onto serving plates; top with vegetable mixture and chicken.

SPICED CARROTS

Steps:

• Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

SAUTEED CARROTS

Steps:

• Slice carrots on the diagonal in about 1/4 inch slices.
• In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
• Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
• Add dill or parsley. Season with salt and pepper to taste and serve.

SWEET & SPICY CARROTS

Steps:

• Heat the oil& butter in a large skillet, over medium heat,add carrots& garlic Sprinkle in the dry spices and saute, stirring almost constantly until the carrots are as tender as you like them (7-9 minutes).
• Meanwhile stir together the honey& vinegar.
• Pour over the carrots, add raisins and saute, swishing the carrots around Serve immediately for 1 additional minute.

SPICED CARROT AND ZUCCHINI QUINOA

Steps:

• Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.
• Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve.