10.28.19

Spiced Roasted Carrot & Quinoa Salad

Ingredients: 2 tsp smoked paprika 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon 1/2 tsp cayenne pepper Salt Black Pepper 4 large carrots, cut into 1/2 inch thick pieces 2 tbsp oil 1/2 medium red onion, thinly sliced 1/2 cup toasted walnuts 1 cup quinoa 2 cups water 5 ounces spinach 1/2 cup dried cranberries 1/2 cup feta or chèvre 1/3 cup red wine vinegar 2/3 cup oil 1 tsp dijon mustard 1 tsp salt Instructions: 1. Preheat oven to 400 degrees F. In a small bowl, mix together spices with 1 tsp each of salt and pepper. In 9x13 baking dish, toss the carrots with 2 tbsp oil and 1 tbsp of the spice mix to coat. Roast for 20-25 minutes, turning once. 2. Combine quinoa, water, and 2 tsp of spice mix in saucepan. Bring to a boil, then cover and simmer over low heat until all water is absorbed, about 17 minutes. Uncover, fluff with fork, and let cool slightly. 3. In mason jar, mix together red wine vinegar, 2/3 cup oil, dijon mustard, salt, and 1 tsp of the spice mixture. Shake well. 4. Assemble salads. Place spinach as base layer. Put carrots, quinoa, cranberries, walnuts, and cheese sprinkled on top of greens. Dress with vinaigrette to serve. This will serve 4.

SUBSCRIBE TO OUR WEEKLY EMAIL: