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Roasted Carrot and Quinoa Salad

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This light and crisp salad is perfect for a filling meal or as a side dish. The roasted carrots give the salad a richness and the quinoa adds some nuttiness and depth that really makes this dish stand out.

Spice Mix

2 tsp. sweet paprika

1 tsp. ground turmeric

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. ground coriander

1 tsp. ground cinnamon

½ tsp. cayenne pepper

¼ tsp. ground cardamom

1 tsp. sea salt

1 tsp. freshly ground black pepper

In small bowl, combine all spice mix ingredients. Set aside.

Ingredients:

4 carrots, thinly sliced lengthwise

1 red onion, thinly sliced

2 Tbsp. olive oil, divided

Spice mix (see below)

½ cup walnuts, toasted, coarsely chopped

1 cup red quinoa

2 cups reduced sodium organic chicken broth

2 Tbsp. lemon juice, divided

Sea salt

Freshly ground black pepper

5 oz. mixed greens

½ tsp. lemon zest

1 tsp. Dijon mustard

½ cup dried cranberries

2 Tbsp. chopped parsley

Directions:

  1. Preheat oven to 400° F. Spray baking sheet with nonstick spray.
  2. In bowl, combine carrots, red onion, 1 Tbsp. olive oil, and 1 Tbsp. spice mix. Spread vegetables on baking sheet and roast for 20-25 minutes until golden.
  3. In medium saucepan, combine quinoa, 2 Tbsp. spice mix, and broth. Bring to a boil, then reduce heat to simmer for 15-17 minutes or until quinoa is tender.
  4. In large bowl whisk remaining 1 Tbsp. olive oil with 1 Tbsp. lemon juice. Season with salt and pepper. Add mixed greens and toss to coat.
  5. In separate large bowl, combine remaining 1 Tbsp. lemon juice, lemon zest, Dijon mustard, and 1 tsp. spice mix. Stir in the quinoa, roasted vegetables, walnuts, cranberries, and parsley.
  6. To serve, arrange mixed greens on large platter and serve quinoa salad over top.

Serves:  8

Calories per serving:  205

Calorie equivalent: ½ oz. protein, 1 ½ vegetables, 1 carbohydrate




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