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In recent years, healthy salads have surged in popularity, becoming a staple in many modern diets. As people increasingly seek nutritious options that are both satisfying and delicious, salads have evolved beyond simple greens and dressings to incorporate a variety of vibrant ingredients. Among these, roasted carrots and quinoa stand out as a particularly wholesome combination, offering a blend of flavors, textures, and health benefits that make them a perfect centerpiece for any meal.

Roasted Carrot and Quinoa Salad

Discover the deliciousness of Roasted Carrot and Quinoa Salad, a vibrant dish that perfectly combines flavor and nutrition. Roasted carrots bring sweetness and caramelization, while quinoa adds protein and texture. With ingredients like feta, fresh herbs, and nuts, this salad is adaptable for any occasion, whether it's a light meal or a potluck favorite. Enjoy the health benefits of beta-carotene and complete proteins while savouring every bite of this wholesome delight!
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Ingredients
  

1 lb (450g) carrots, peeled and cut into bite-sized pieces

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 cup crumbled feta cheese (optional)

1/4 cup chopped fresh parsley or cilantro

1/4 cup sliced almonds or walnuts (toasted for extra flavor)

Juice of 1 lemon

Zest of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Carrots:

      - In a large bowl, toss the carrot pieces with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.

        - Spread the carrots in a single layer on a baking sheet lined with parchment paper.

          - Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through for even roasting.

            Cook the Quinoa:

              - While the carrots are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan.

                - Add the rinsed quinoa, reduce the heat to low, and cover the pan. Let it simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

                  Combine the Salad:

                    - In a large bowl, combine the roasted carrots and cooked quinoa.

                      - Add lemon juice, lemon zest, crumbled feta cheese (if using), parsley or cilantro, and toasted nuts. Toss gently to combine all ingredients.

                        Taste and Adjust:

                          - Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as desired.

                            Serve:

                              - Serve warm or at room temperature as a side dish or a light meal. Enjoy!

                                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4