Roasted Carrot, Quinoa, and Pomegranate Salad

Enjoy a symphony of textures and flavors with this colorful Roasted Carrot, Quinoa, and Pomegranate Salad. The roasted carrots bring a sweet, caramelized depth, while quinoa adds a satisfying crunch. Pomegranate seeds provide a burst of juicy freshness. Tossed in a zesty dressing, this salad offers a nutritious option for a light lunch or an appealing side dish. It combines health benefits with appealing taste, making it a smart choice for meals.

Ingredients

• 1 bunch carrots, peeled and sliced into rounds
• 1 cup quinoa, rinsed and drained
• 1/2 cup pomegranate seeds
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 1/4 cup almonds, slivered and toasted
• 3 tablespoons olive oil, extra virgin
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon honey
• 1/2 teaspoon cumin, ground

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the carrot rounds with 1 tablespoon of olive oil, cumin, salt, and pepper.
3. Roast in the oven for 20 minutes until caramelized and tender.
4. In a saucepan, cook the quinoa according to package instructions.
5. In a large bowl, combine the cooked quinoa, roasted carrots, pomegranate seeds, parsley, mint, and slivered almonds.
6. In a small bowl, whisk together the remaining olive oil, lemon juice, and honey.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve the salad at room temperature or chilled.

Keywords: Healthy, Vegetarian, Lunch, Carrot, Quinoa

Spice Rack: Cumin

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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