Roasted Carrot and Quinoa Salad

Ingredients

• 3–4 medium carrots, peeled and cut into sticks

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 2 tbsp olive oil

• Salt and pepper, to taste

• 1 tsp cumin or smoked paprika (optional)

• ¼ cup chopped fresh parsley or cilantro

• 2 tbsp lemon juice

• 2 tbsp toasted nuts (almonds, pecans, or walnuts)

• Optional: ¼ cup crumbled feta or goat cheese

Instructions

1. Roast the carrots:
   Preheat oven to 400°F (200°C). Toss carrots with 1 tbsp olive oil, salt, pepper, and cumin or smoked paprika if using. Spread on a baking sheet and roast 20–25 minutes until tender and lightly caramelized.

2. Cook quinoa:
   In a saucepan, bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer 15 minutes until liquid is absorbed. Fluff with a fork.

3. Combine salad:
   In a large bowl, mix roasted carrots with cooked quinoa. Drizzle with remaining olive oil and lemon juice. Toss to combine.

4. Finish and serve:
   Stir in fresh parsley or cilantro, toasted nuts, and feta if using. Serve warm or at room temperature.