Roasted carrot and red quinoa salad
Delight in the harmonious flavors of roasted carrot paired with nutty red quinoa in this delectable and satisfying salad. Subtle sweetness meets earthy richness in every bite.
Ingredients:
- 2 teaspoons sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- Salt
- Freshly ground black pepper
- 4 large carrots, thinly sliced lengthwise
- 1 small red onion, thinly sliced
- 7 tablespoons extra-virgin olive oil
- 1/2 cup walnuts
- 1 cup red quinoa
- 2 cups water
- 2 tablespoons fresh lemon juice
- 140g mixed salad greens
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1/2 cup dried cranberries
- 2 tablespoons chopped flat-leaf parsley
Instructions:
- Preheat the oven to 400°. Combine paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom, salt, and black pepper in a small bowl. In a separate medium bowl, mix carrots and onion with 2 tablespoons of oil. Add 1 tablespoon of the spice mix and stir. Place the vegetables on a baking sheet with rims and bake for 20 to 25 minutes until tender, remember to stir occasionally.
- While the vegetables are roasting, place the walnuts in a pie plate and bake for approximately 7 minutes until they turn golden. Let them cool down, then roughly chop them.
- In a saucepan, mix quinoa with 2 teaspoons of the spice mix and water. Bring it to a boil, then lower the heat. Allow it to simmer until the water is absorbed and the quinoa becomes tender, approximately 17 minutes. Remove the lid, fluff the quinoa with a fork, and let it cool slightly.
- In a large bowl, whisk together 2 tablespoons of oil, 1 tablespoon of lemon juice, salt, and black pepper. Add salad greens and toss to coat. Arrange the greens on a platter. In the same bowl, combine the remaining 3 tablespoons of oil, 1 tablespoon of lemon juice, lemon zest, mustard, 1 teaspoon of the spice mix, and salt. Add quinoa, walnuts, cranberries, parsley, and roasted vegetables. Toss everything well. Place the quinoa salad over the greens and serve.
Summary:
- Calories: 2343 kcal
- Fat: 148 g
- Protein: 42 g
- Carbs: 238 g
- Potassium: 2988 mg
- Magnesium: 549 mg