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In today's health-conscious world, the emphasis on incorporating nutrient-dense foods into our diets has never been stronger. As people strive to make healthier choices, salads have emerged as a go-to option for those seeking a delicious and satisfying meal that doesn't compromise on nutrition. Among the numerous salad recipes available, the Roasted Carrot and Quinoa Salad stands out for its unique combination of flavors, textures, and nutritional benefits. This vibrant dish not only appeals to the eye but also tantalizes the taste buds, making it a favorite among health enthusiasts and food lovers alike.

Roasted Carrot and Quinoa Salad

Discover the delicious and nutritious Roasted Carrot and Quinoa Salad, perfect for any meal. This vibrant dish features sweet roasted carrots and protein-packed quinoa, combined with fresh vegetables, herbs, and a zesty dressing. It's not only a feast for the eyes but also a powerhouse of health benefits, from antioxidants to complete proteins. Ideal as a main course or side, this salad is easily customizable and great for meal prep. Enjoy flavorful, wholesome eating with every bite!
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Ingredients
  

1 lb (450g) carrots, peeled and cut into sticks

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

1/4 cup walnuts, chopped

Juice of 1 lemon

1 tablespoon balsamic vinegar

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Carrots: In a large mixing bowl, toss the carrot sticks with olive oil, cumin, smoked paprika, salt, and pepper until they are well coated. Spread the carrots evenly on a baking sheet.

      Roast the Carrots: Roast the carrots in the preheated oven for about 25-30 minutes, or until they are tender and beginning to caramelize, tossing them halfway through for even cooking.

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

          Combine Ingredients: In a large bowl, combine the roasted carrots, cooked quinoa, cherry tomatoes, feta cheese (if using), walnuts, and chopped parsley.

            Dress the Salad: In a small bowl, whisk together the lemon juice and balsamic vinegar. Drizzle the dressing over the quinoa and carrot mixture, and gently toss to combine. Adjust seasoning with salt and pepper if necessary.

              Serve: Serve the salad warm or at room temperature, garnished with extra parsley, if desired. Enjoy!

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4