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Roasted Carrot & Quinoa Salad

Course Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 - 6
Author Sarcastic Cooking

Ingredients

  • For the Salad:
  • ½ Cup Quinoa
  • 1 Cup Low-Sodium Vegetable Stock
  • 2 Sprigs Thyme
  • 4 Large Carrots peeled and halved length-wise
  • 1 Tablespoon Olive Oil
  • 10 Chives chopped
  • 1/3 Cup Sliced Red Onion
  • 3 Cups Arugula
  • 1 Tablespoon Fresh Chopped Parsley
  • For the Dressing:
  • 1 Teaspoon of Honey
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Clove Garlic grated
  • Pinch of Salt and Pepper
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Whole Grain Mustard
  • 1 Teaspoon Lemon Zest
  • 1 Teaspoon Lemon Juice

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Combine the quinoa, thyme, and vegetable stock in a small saucepan and bring to a simmer. Simmer quinoa for 12-15 minutes until all liquid is absorbed and quinoa is tender. When cooked, remove from the heat, remove the thyme stems, and set off to the side to slightly cool.
  3. Coat sliced carrots in olive oil and lay cut side down on a baking sheet. Roast in the oven for 30 minutes.
  4. In a small mixing bowl, whisk together the honey vinegar, garlic, salt, pepper, olive oil, mustard, lemon zest, and lemon juice. Set off to the side.
  5. When carrots are done roasting, remove from the oven, and place off to the side to slightly cool.
  6. In a large bowl or on a large serving platter, toss together the chives, red onion, arugula, parsley, and quinoa. Top the salad with the roasted carrots and the dressing and then serve.