Food, Salads

Roasted Rainbow Carrot & Quinoa Salad with Cumin Vinaigrette – Recipe!

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Quinoa has been all the rage for a few years because of the fact that it’s a whole grain and higher in protein than brown rice or whole grain pasta. Quinoa comes in a few varieties; red, white and brown. The flavors are similar in nature, but the textures tend to be a little more firm the darker the grain.  My favorite is white quinoa because it takes on the flavors of anything you add to it – like vinaigrette, herbs and spices.

This recipe is so simple to prepare and you can serve it as a main course because it is very satisfying.  I think the hint of cumin gives it a smoky flavor that pairs nicely with the roasted carrots and serving it on a bed of greens, just adds to the vibrant colors of the dish.

Ingredients

9 rainbow carrots, sliced in half

1/2 cup white quinoa

1 1/2 cups arugula

1 1/2 cups spinach

1/4 cup hulled sunflower seeds

salt

pepper

olive oil

viniagrette 

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup white balsamic vinegar, or champagne vinegar

1/3 cup olive oil

(Serves 2 as a main course or 4 as a side dish)

To Prepare:

1.  Preheat the oven to 425 degrees.  Wash, peel and slice the carrots in half and then in half again.  Place the carrots on a sheet pan and toss with a drizzle of olive oil and a sprinkling of salt and pepper.  Roast in the oven 25-35 minutes or until the edges are brown and the carrots are fork tender.

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2.  Remove the carrots from the oven and let cool, while you prepare the quinoa according to the package directions.  Let the quinoa cool to room temperature.

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3.  In a small bowl, whisk together the vinaigrette ingredients. except for the olive oil.  While whisking, drizzle the olive oil into the vinaigrette, it will emulsify or thicken slightly.

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4.  In a large bowl, combine the roasted carrots and the quinoa.  Drizzle the vinaigrette over the carrot mixture and toss to combine.

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5.  Place your greens on a large serving platter or individual serving dishes and spoon the Roasted Carrot & Quinoa Salad on top.

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6.  In a dry skillet, toast the sunflower seeds for 3 minutes, or until lightly golden around the edges.  Toss a few on the top of the salad – they add great crunch!

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7.  Serve the salad immediately or store in the refrigerator up to 2 hours.  Enjoy!

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  • Reply 12 Delicious Meatless Monday Recipes! - Live. Love. Laugh. Food. May 16, 2017 at 3:47 pm

    […] Roasted Rainbow Carrot & Quinoa Salad with Cumin Vinaigrette – Recipe! […]

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