dressings and sauces, main, salads

roasted carrot & quinoa salad

Hellloooooo, friends. Sorry for the MIA status last month. You know, life. But I’m here! Bearing purple carrots! If you’re not familiar with this particular shade of carrot- don’t fear. This is not some artificial green-eggs-and-ham type situation involving sketchy ingredients like Red #40. Purple carrots are au natural. In fact, the original color of carrots, which are thought to have been first cultivated in the Afghanistan region, actually is this lovely purple. And in the nutrition world, purple produce means anthocyanins. Which means antioxidants, anti-inflammation, and many other potential health benefits. And they’re super tasty. So there you have it. Eating the rainbow has never been so delightful. Hope you enjoy!

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Processed with VSCOcam with f2 preset

roasted carrot and quinoa salad

  • Servings: 4
  • Print

10-12 medium-large carrots
1 Tbsp extra virgin olive oil
Pinch of salt
2 cups quinoa
1/2 cup crumbled feta cheese
Spiced chickpeas and kale, see recipe below
Garlic lemon tahini dressing, see recipe below

1. Preheat oven to 400 degrees Fahrenheit. Wash and peel carrots. Cut into sticks, approximately 1/4 inch thick. Place in a large bowl, and toss with olive oil and pinch of salt. Spread carrot sticks in a single layer on a baking sheet. Roast in oven for 20 minutes, flip, and continue roasting another 10 minutes. Remove from oven when tender and starting to become golden-brown.
2. While carrots are roasting, make spiced chickpeas and kale, garlic tahini dressing, and quinoa (follow directions on package. I use a rice cooker with a ratio of 1 part dry quinoa: 2 parts water).
3. When all components of salad are prepared, serve quinoa in bowls, place chickpeas/kale and roasted carrots on top. Sprinkle with feta cheese. Drizzle dressing on top.

spiced chickpeas and kale

  • Servings: 4
  • Print

1 small clove garlic
2 cups baby kale
1 can garbanzo beans (chickpeas)
1/2 tsp of: coriander, paprika, allspice
Dash of: onion powder, cumin, salt, and black pepper
1 Tbsp extra virgin olive oil

1. Drain chickpeas, leaving a small amount of liquid from the can. Place chickpeas with the liquid in a medium sized bowl and add the spices. Toss to coat.
2. Heat olive oil in a large skillet over medium heat. Mince garlic. Place garlic and kale in the skillet and stir until kale is wilted. Turn heat to low. Add spiced chickpeas to skillet and stir to mix. Cover with lid and keep warm until ready to serve.

garlic lemon tahini dressing

  • Servings: approximately 12
  • Print

1/4 cup tahini
Juice from 1/2 lemon
2 cloves garlic, minced
1/2 cup extra virgin olive oil
Pinch of salt, to taste

1. Place all ingredients in a food processor. Puree into a smooth, liquid consistency.
2. Store in air-tight jar or container, keep in fridge for ~1 week.


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