GRILLED CARROTS AND CITRUS WITH HERBED YOGURT, CRISPY QUINOA AND FENNEL
1 15-o1 lb. multicolored carrots, grilled and split
2 cups cooked quinoa
2 tbsp raisins
1 tbsp toasted almonds
Pinch of ras el hanout
3 tbsp crispy quinoa
4 orange segments
4 blood orange segments
4 grapefruit segments
12 slices crispy fennel
1 bunch carrot tops (for garnish)
1 cup Greek yogurt
1 tsp dill
1 tsp parsley
1 tsp tarragon
1 tsp green curry leaves
Blanch and shock carrots in boiling water until tender, but not soft.
Dry the carrots, then toss in olive oil, and place on a hot grill until you see decent burn marks. Set aside.
Place water and quinoa in a pot and cook on high until the water reaches a boil. Reduce temperature to low and cover for 15 -20 minutes until done. Then uncover pot and fluff quinoa with a fork, leave uncovered and mix with a pinch of ras el hanout.
Mix raisins and toasted almonds into the cooked quinoa.
Mix Greek yogurt with fresh herbs (dill, parsley, tarragon, curry leaves, etc.). Plate on the dish in a sweeping fashion.
Place grilled carrots, orange segments and grapefruit segments onto each plate.
Garnish with crispy fennel, carrot tops and crispy quinoa.