Sautéed Spicy Carrots With Black Quinoa

By Martha Rose Shulman

Sautéed Spicy Carrots With Black Quinoa
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(118)
Comments
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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.

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Ingredients

Yield:Serves 6 to 8
  • 2tablespoons extra virgin olive oil
  • 2garlic cloves, minced
  • 1 to 2serrano or jalapeño chiles, minced
  • 2teaspoons coriander seeds, lightly toasted and coarsely ground or crushed
  • 2teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
  • 2pounds carrots, peeled and sliced on the diagonal, about ¼ inch thick
  • 1½teaspoons sugar
  • Salt
  • 1tablespoon unsalted butter (optional)
  • ¼ to ⅓cup cooked black quinoa
  • 2tablespoons chopped fresh mint or cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

106 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 307 milligrams sodium

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

  1. 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.

  2. 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.

Tip
  • Advance preparation: The dish can be made up to a day ahead and reheated in the pan

Ratings

5 out of 5
118 user ratings
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Comments

baked 3/21/21

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.

T

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.

jorgina

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.

Phil Brewer

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.

T

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.

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