Sautéed Spicy Carrots With Black Quinoa
Published December 15, 2014
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 to 2 serrano or jalapeño chiles, minced
2 teaspoons coriander seeds, lightly toasted and coarsely ground or crushed
2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
2 pounds carrots, peeled and sliced on the diagonal, about ¼ inch thick
1 ½ teaspoons sugar
Salt
1 tablespoon unsalted butter (optional)
¼ to ⅓ cup cooked black quinoa
2 tablespoons chopped fresh mint or cilantro
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 4 milligrams cholesterol; 106 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 307 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Advance preparation: The dish can be made up to a day ahead and reheated in the pan
Private Notes
Comments
This is sooo tasty, but I like others found that the spices and pepper were burned if they are cooking with the carrots. I parboiled the carrots so they’re almost done before tossing them in with the spices etc., and that did the trick.
I added ginger, black mustard seeds and tepin peppers to this dish as it seemed like it was in need of more spice. I didn't have black quinoa but toasting regular quinoa prior to cooking definitely added layers to the dish. I would make this again.
This was tasty! I roasted the carrots rather thancook on the stovetop and then followed the rest. Used plain rather than
I was looking for a dish to use up some carrots up. Didn’t have the quinoa, so just stuck with the carrots and they were tasty without it and without the addition of butter. So tasty in fact, I’m adding them to the Thanksgiving table. Will be delicious and add a nice colorful dish to the spread.
Used a mandolin to make thinner slices and a wok with a cover. Fumes were potent but with kitchen hood going full blast no problem. My wife’s new favorite dish.