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The Colorful Roasted Carrot and Quinoa Salad is a delightful blend of vibrant hues and rich flavors, making it a nutritious and visually appealing meal option. This salad not only tantalizes the taste buds but also provides a wealth of health benefits, combining the earthiness of roasted carrots with the nutty flavor of quinoa. As more people seek to incorporate healthier choices into their diets, this salad emerges as a go-to dish for those looking to enjoy a hearty yet wholesome meal.

Roasted Carrot and Quinoa Salad

Discover the vibrant and nutritious Colorful Roasted Carrot and Quinoa Salad! This delightful dish combines the earthiness of roasted carrots with the nutty flavor of quinoa, making it not only visually stunning but also packed with health benefits. Rich in vitamins and fiber, it’s perfect for any occasion, whether served warm or cold. Customize it with nuts, seeds, or proteins to suit your tastes. Enjoy a hearty, wholesome meal that's as delicious as it is colorful!
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Ingredients
  

1 pound (450g) carrots, peeled and cut into matchsticks or rounds

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup fresh parsley, chopped

1/2 cup dried cranberries

1/2 cup feta cheese, crumbled (optional)

1/4 cup toasted walnuts or pecans, roughly chopped

Juice of 1 lemon

Zest of 1 lemon

2 tablespoons honey or maple syrup (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Carrots: In a large bowl, combine the carrot matchsticks with olive oil, ground cumin, smoked paprika, salt, and pepper. Toss well to ensure the carrots are evenly coated.

      Roast the Carrots: Spread the seasoned carrots in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through to ensure even roasting.

        Cook the Quinoa: While the carrots are roasting, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

          Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, roasted carrots, chopped parsley, dried cranberries, crumbled feta cheese (if using), and toasted nuts.

            Make the Dressing: In a small bowl, whisk together the lemon juice, lemon zest, and honey (or maple syrup if preferred). Drizzle the dressing over the quinoa mixture and toss gently to combine.

              Serve: Transfer the salad to a serving platter or individual plates. Enjoy it warm, at room temperature, or chilled according to your preference.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings