Name: Cider-Glazed Carrot and Quinoa Salad
Yield: 4 Servings
Ingredients: 1 cup quinoa, rinsed well in a fine-mesh sieve; Kosher salt; 1/2 small onion, chopped; 1/4 cup olive oil plus more for baking sheet; 2 tablespoons apple cider; 2 tablespoons honey; Freshly ground black pepper; 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal t; 1 tablespoon apple cider vinegar; 2 teaspoons finely grated lemon zest; 1 tablespoon fresh lemon juice; 1/2 cup pickled beets, cut into matchsticks; 2 tablespoons coarsely chopped fresh dill; 1 head Bibb or butter lettuce, leaves torn

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This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

Recipe notes