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In the realm of healthy eating, salads often take center stage, and the Sun-Kissed Roasted Carrot & Quinoa Salad is no exception. This vibrant dish is not only a feast for the eyes but also a powerhouse of nutrition. Combining the earthy sweetness of roasted carrots with the nutty flavor of quinoa, this salad is a perfect blend of textures and flavors. Whether served as a main course or a side dish, it is a versatile addition to any meal. In this article, we will explore the ingredients, preparation methods, and nutritional benefits of this delightful salad.

Roasted Carrot and Quinoa Salad

Discover the vibrant and nutritious Sun-Kissed Roasted Carrot & Quinoa Salad, a perfect blend of sweet roasted carrots, nutty quinoa, and fresh vegetables. This colorful dish not only delights the eyes but is also packed with vitamins and minerals. Easy to prepare, it's a versatile option for any meal, whether as a main course or a side dish. Explore how to make this delicious salad and enjoy its health benefits with every bite!
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Ingredients
  

4 large carrots, peeled and sliced into sticks

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Roast the Carrots: In a mixing bowl, toss the carrot sticks with 2 tablespoons of olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.

      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 heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff it with a fork.

        Mix the Salad: In a large bowl, combine the cooked quinoa, roasted carrots, cherry tomatoes, cucumber, red onion, and parsley. If using, add the crumbled feta cheese.

          Dress the Salad: In a small bowl, whisk together the remaining tablespoon of olive oil and balsamic vinegar. Drizzle the dressing over the salad and gently toss to combine. Adjust seasoning with salt and pepper as needed.

            Serve: Serve the salad warm or at room temperature, garnished with lemon wedges on the side for a zesty kick.

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