1. In a medium saucepan with a lid, heat 1 teaspoon olive oil over medium heat. Add quinoa and cook, stirring constantly with a wooden spoon, for about a minute, until quinoa is completely dry and slightly toasted. Add apple juice, ¾ cup of water, maple syrup, chickpeas and ¼ teaspoon of kosher salt and bring the mixture to a boil over high heat. Lower heat to the lowest setting, add the olives and apricots (both thinly sliced), and simmer, covered, for 15 minutes. Turn off the heat and let the pot stand, covered, for 5 minutes. Remove the lid and fluff the quinoa with a fork.
2. While the quinoa cooks, mix the red wine vinegar with a pinch of kosher salt and the remaining tablespoon of olive oil in a medium mixing bowl. Peel the carrots, the use your vegetable peeler to shave the carrots into thin ribbons, adding them to the medium mixing bowl with the vinaigrette. Toss to coat the carrot ribbons with the vinaigrette.
3. When the quinoa is done, add the carrot ribbons and the crumbled goat cheese to the pot and stir everything together to combine. Divide the mixture evenly between two plates and serve.
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