Fried Quinoa, Apples, Beets & Herbs

• 1 cup black or red quinoa, rinsed
• 1 cup beets, peeled, julienned (about 2 medium)
• 1 cup carrots, peeled, julienned (about 3 large)
• 2 apples, julienned
• 1/2 lemon
• 1/4 cup brown or turbinado sugar (white would be fine as well)
• 1/4 cup sherry vinegar
• 1/2 cup water
• 1 orange
• 1/2 teaspoon salt
• pepper
• 1 tablespoon chives or green onions
• 2 tablespoons walnut oil
• 1/4 teaspoon coriander, toasted, ground
• 1/4 teaspoon aleppo or red chile
• 1/4 teaspoon dijon mustard

1. Heat oven to 400. Bring quinoa to a boil in 3-4 cups salted water and cook 10 minutes. Drain and then let sit, covered for about 10 minutes. Drizzle with oil, toss to coat, spread out on a baking sheet and bake 10-15 minutes until crunchy. Can be made ahead and kept in an airtight container in the fridge.
2. Toss carrots and apples together, cover with water. Squeeze lemon into bowl, add peel and chill in fridge (up to a day).
3. Simmer vinegar, sugar, water, salt and 4 thick strips of zest from orange until sugar is dissolved then let cool. Pour over beets and chill at least an hour and up to two days.
4. Heat about 1/2" vegetable oil in a small pot and working in batches, fry quinoa. Drain on paper towel and salt lightly.
5. Mix 2 T juice from orange with mustard, chives, coriander, chile and salt to taste. Whisk in walnut oil until emulsified.
6. Drain carrots and apples pressing gently. Drain beets. Toss together with dressing and parsley. Stir in quinoa just before serving.

black, beets, carrots, apples, lemon, brown, sherry vinegar, water, orange, salt, pepper, chives, walnut oil, coriander, red chile, dijon mustard

Taken from food52.com/recipes/23603-fried-quinoa-apples-beets-herbs (may not work)