Pure Potato Latkes
Joan Nathan, Nathaniel Wade
3037 ratings with an average rating of 4 out of 5 stars
3,037
1 1/4 hours, plus cooling and chilling
Sautéed Spicy Carrots With Black Quinoa
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
Tip
- Advance preparation: The dish can be made up to a day ahead and reheated in the pan
Private Notes
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Cooking Notes
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.
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.
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.
KCWS
I love all the flavors of this dish. However, in cooking the spices and carrots we found we could not breathe for a couple hours in the kitchen. I cook with serranos and jalapeños all the time and have never experienced the coughing like I do with this recipe. Has anyone else experienced this? On this alone I probably won’t make it again despite liking the flavors.
Lucila
Maybe if you roasted the carrots instead of stove top?
KCWS
Loved having a bit of quinoa for texture. Great flavors!!
Alysia
Spice combination was tasty... I just can't get with quinoa.
cynthia t
Doubled the amount of quinoa to make it a little more filling. A new favorite!
Eve
This is delicious and beautiful on the plate. An immediate favorite side dish.
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