Harvest Carrot Quinoa Salad
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup red quinoa
  • 2 cups vegetable broth
  • 1 pound rainbow carrots (about 5-6), peeled, sliced into ¼" rounds
  • 4 ounces fresh spinach (I used red heirloom)
  • ½ cup fresh pomegranate seeds
  • ½ cup sliced almonds
  • 2 Tablespoons plus 2 teaspoons olive oil, divided
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. Place quinoa in a fine-mesh sieve and rinse well. Transfer to a 2 quart pan and add the vegetable broth. Bring just to a boil, then lower heat to simmer. Cover and let cook for 15-20 minutes. Remove from heat and set aside.
  3. Meanwhile, toss carrots with the 2 teaspoons olive oil. Place on prepared baking sheet. Roast in oven for 20 minutes, or until tender. Remove from oven and let cool slightly.
  4. In a large serving bowl, toss spinach with the cooked quinoa. Top with the roasted carrots, pomegranate and chopped seeds.
  5. Whisk together olive oil, lemon juice, and cumin. Season with salt and pepper. Pour over the salad and gently toss. Serve immediately or cover and refrigerate until ready to serve.
  6. Leftovers will keep for several days in the fridge. To keep longer or make in advance, do not add the vinaigrette until ready to serve.
Recipe by For the Love of... at http://www.fortheloveof.net/food-wellness/harvest-carrot-quinoa-salad/