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When it comes to salads that are as visually appealing as they are nutritious, the Colorful Roasted Carrot and Quinoa Salad stands out. This vibrant dish combines the earthy sweetness of roasted carrots with the nutty flavor of quinoa, creating a delightful medley that can brighten up any meal. Whether you are hosting a dinner party, looking for a healthy lunch option, or simply wanting to enjoy a nourishing dish, this salad offers versatility and flavor that cater to various occasions.

Roasted Carrot and Quinoa Salad

Discover the vibrant and nutritious Colorful Roasted Carrot and Quinoa Salad, perfect for any occasion! This dish combines the earthy sweetness of roasted carrots with fluffy quinoa, providing a delightful crunch from nuts and a pop of flavor from dried cranberries and feta cheese. Packed with vitamins and antioxidants, this salad is as visually appealing as it is beneficial for your health. Enjoy it warm or chilled, and impress your guests with this wholesome delight!
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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 thoroughly

2 cups vegetable broth or water

1 cup fresh parsley, finely 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: Start by preheating your oven to 425°F (220°C). This ensures a hot environment for roasting the carrots perfectly.

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

      Roast the Carrots: Spread the seasoned carrots evenly on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes until they are tender and slightly caramelized. Be sure to stir the carrots halfway through the cooking time for consistent roasting.

        Cook the Quinoa: While the carrots are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and choice of vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and allow the quinoa to sit covered for an additional 5 minutes; then fluff it 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 the toasted nuts. Stir gently to mix all the ingredients evenly.

            Make the Dressing: In a small bowl, whisk together the fresh lemon juice, lemon zest, and honey or maple syrup, depending on your preference. Drizzle this zesty dressing over the quinoa mixture and toss gently to combine all the flavors.

              Serve: Transfer the salad to a vibrant serving platter or arrange it on individual plates for a more personal touch. This salad can be enjoyed warm, at room temperature, or chilled—perfect for any dining occasion!

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