Quinoa with Pine Nuts and Green Onions

Recipe found at  http://www.kalynskitchen.com/2011/03/recipe-for-quinoa-side-dish-with-pine.html?m=1

4 servings 

Ingredients

1 tbsp canola oil
1 cup quinoa, rinsed, well-drained (unless the package says it does not need to be rinsed)
1 3/4 cup chicken or vegetable stock
1/4 tsp. salt
1/2 cup toasted pine nuts (toast in a dry pan, until golden)
1/2 cup sliced green onion (about 3 scallions) (green and white parts)
2 tbsp finely chopped cilantro (or flat-leaf parsley)

Heat the oil in a medium pot over medium-high heat. Add quinoa and saute for 3-4 minutes, or until the quinoa is toasted. Microwave stock about 3 min. Add the hot stock and salt. Stir and bring the mixture to a boil, then lower heat to a simmer and let the quinoa cook covered for 15 to 20 minutes (until the liquid is absorbed). If the quinoa is cooked, but still somewhat 'wet', turn up the heat to medium to dry it out more.

While quinoa cooks, toast the pine nuts in a dry frying pan over medium heat, until golden, about 2-3 min (shake pan a few times to toast evenly and avoid burning). Prepare onions and cilantro. 

When quinoa is done, let stand covered for 5 minutes. Fluff quinoa with a fork and Stir in pine nuts, green onions, and  cilantro.  Serve hot or warm.

Moroccan Marinated Carrot Salad

After finding such a dish at a local Moroccan restaurant (shout out to Casablanca, in Warrington PA!), I just had   to find a recipe that was just like it! This one turned out perfect! 

Moroccan Carrot Salad 

Source: http://moroccanfood.about.com/od/saladsandsidedishes/r/carrot_salad_paprika_cumin.htm

"Sliced carrots are boiled then marinated with Moroccan spices, herbs, lemon juice, garlic and olive oil. Serve warm or cold. You can dice the carrots if you prefer, but slicing them is the traditional presentation."

Serves 4.

Ingredients:

1 lb. fresh carrots, peeled and cut into 1/8" slices

4 tbsp extra virgin olive oil 

2 cloves garlic, smashed 

2 tbsp lemon juice

2 tbsp chopped fresh cilantro

1/2 tsp salt

1/2 tsp cumin

1/2 tsp sweet paprika

1/4 tsp smoked hot paprika

Boil the carrots in salted water, about 15 minutes or until just tender -- fork should go into piece easily with just a little resistance. Drain, and rinse or immerse carrots with cold water to cool and stop further cooking. Drain again, and try to dry them gently, as this will keep from diluting the marinade. 

In a medium pan, sauté the garlic cloves in the olive oil over low heat, 2-3 min. or until garlic is golden. Discard the garlic, and add the carrots, lemon juice, and spices. Sauté over low heat for another 3-4 minutes, and remove from the heat. Stir in cilantro. 

Serve the marinated carrots either warm or chilled. (I prefer to chill it, then take it out about 60-90 min before I plan to serve it).