This Roasted Rainbow Carrot and Quinoa Salad is a feast for both the eyes and the palate. With a vibrant mix of colors from the rainbow carrots and cranberries, paired with the nutty texture of quinoa and the creamy feta, this salad is not only visually stunning but also packed with nutrients. It's perfect for a quick lunch, a light dinner, or a gorgeous addition to any potluck. The roasted carrots impart a sweet, caramelized flavor that's complemented by the tangy balsamic vinaigrette and fresh lemon zest. A wholesome dish ready in less than 35 minutes!
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- 1 pound rainbow carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 1/2 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 2 tablespoons fresh parsley, chopped
- 1/4 cup balsamic vinaigrette
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cut the carrots into thin, even sticks.
- Toss the carrots with olive oil, salt, and black pepper on a baking sheet.
- Roast the carrots in the preheated oven for 20-25 minutes, until tender and caramelized.
- Meanwhile, rinse the quinoa thoroughly under cold water.
- In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.
- In a large bowl, combine the cooked quinoa, roasted carrots, feta cheese, dried cranberries, sliced almonds, and chopped parsley.
- Drizzle with balsamic vinaigrette and lemon juice, tossing gently to combine.
- Serve immediately or refrigerate for up to 2 days, and enjoy the salad chilled or at room temperature.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 38g | Protéines: 10g | Fat: 15g | Sucre: 9g