Quinoa and Roasted Carrot Salad with Lemon Vinaigrette

This Quinoa and Roasted Carrot Salad with Lemon Vinaigrette is a delicious and nutritious meal that is easy to make. It’s packed with protein, fiber, and vitamins, and is perfect for lunch or dinner.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Roasted Carrot, Salad, Lemon Vinaigrette, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup quinoa

2 carrots, peeled and cut into 1

inch pieces

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon honey

1/4 teaspoon salt

Cooking Instructions:

Preheat oven to 375°F.

Place the carrots on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with garlic powder, oregano, salt, and pepper. Toss to coat.

Roast in the preheated oven for 25 minutes, stirring once halfway through.

Meanwhile, cook the quinoa according to package instructions.

In a small bowl, whisk together the lemon juice, olive oil, honey, and salt.

In a large bowl, combine the cooked quinoa and roasted carrots. Pour the lemon vinaigrette over the top and toss to combine.

Nutrition:

Calories: 350, Protein: 10g, Fat: 10g, Carbs: 50g, Fiber: 10g

Rating:

Quinoa and Roasted Carrot Salad with Lemon Vinaigrette

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