This roasted carrot and quinoa salad is a delightful combination of sweet, caramelized carrots and nutty quinoa, creating a nutritious and satisfying dish. Packed with vitamins and minerals, this salad is not only visually appealing but also bursting with flavor, making it a perfect choice for a light lunch or as a side dish for dinner. Easy to prepare and versatile, it’s a delicious way to enjoy wholesome ingredients!
Ingredients:
- 4 cups carrots, peeled and cut into bite-sized pieces
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water (find my broth recipes HERE and HERE)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup dried cranberries or raisins (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C). Toss the carrot pieces with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes, or until tender and caramelized. Let them cool slightly.
2. While the carrots are roasting, cook the quinoa. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
3. In a large mixing bowl, combine the roasted carrots, cooked quinoa, chopped parsley, and dried cranberries or raisins (if using).
4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup (if using), Dijon mustard, salt, and pepper until well combined.
5. Drizzle the dressing over the salad and toss gently to combine.
6. If desired, sprinkle with crumbled feta cheese before serving.
7. Enjoy this delicious roasted carrot and quinoa salad warm or at room temperature as a nutritious and flavorful addition to your meal!
Aprile's Kitchen 