Grains of Truth 

A substantial vegetarian, gluten-free dish for all 
| Recipes | Editorial Staff

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

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When we asked our readers recently what they really wanted from Good Taste, two of the loudest, clearest requests were for more vegetarian and gluten-free recipes. This simple, honest dish satisfies both needs. Nutty, oven-toasted quinoa topped with cardamom- and coriander-spiced roasted apples, carrots and red onions is warming and hearty enough to satisfy even a stalwart omnivore. This dish might garner a few comments of its own.

Oven-Roasted Quinoa with Spiced Apples, Carrots and Red Onions

Yield: 4 servings

Cook Time: 30 minutes

  • ½ teaspoon ground cardamom

    ½ teaspoon ground coriander

    ½ teaspoon freshly ground black pepper

    1 teaspoon kosher salt

    3 medium carrots--peeled, halved lengthwise and sliced on a bias into 1-inch pieces

    1 medium apple--halved, cored and sliced into 1-inch cubes

    1 medium red onion, halved and thinly sliced

    1½ tablespoons extra-virgin olive oil

    1 cup quinoa, rinsed

    Zest of ½ lemon plus 2 teaspoons lemon juice

    ¼ cup finely chopped flat-leaf parsley


1. Preheat the oven to 425°. In a small bowl, stir together cardamom, coriander, pepper and ¾ teaspoon salt. In a 9--by-13-inch baking dish, add the carrots, apple, red onion and olive oil. Add the spice mixture and stir to combine.

2. In an 8- or 9-inch baking dish, add the rinsed quinoa and spread into an even layer. Place the quinoa and vegetables in the oven. Toast the quinoa until fragrant and golden, about 8 minutes, then pour 2 cups water over the quinoa and loosely cover the pan with a sheet of aluminum foil. Cook the quinoa until it uncoils and looks fluffy, 15 to 20 minutes. Remove the quinoa from the oven, fluff with a fork, re-cover with foil and set aside.

3. Meanwhile, continue to roast the vegetables, stirring occasionally, until the onions start to blacken around the edges and the carrots are tender, about 30 minutes total.

4. Transfer the quinoa to a serving dish. Stir in the remaining ¼ teaspoon salt, the lemon zest and lemon juice, then the parsley. Serve alongside the roasted vegetables. Calories per Serving: 260; Sodium: 458mg; Total Carbohydrate: 42g; Fiber: 6g; Fat: 8g

Make a Quinoa-Mushroom Salad
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