Roasted Carrot Salad

(serves 4)

DIETARY: Vegetarian

TOTAL TIME: 40 minutes

1 cup quinoa

1 ½ cups water or vegetable broth

1 ¼ pound carrots, peeled and cut into 2-inch sticks (¼-inch thick)

2 tablespoons avocado oil

2 tablespoons maple syrup

1 teaspoon paprika

¼ teaspoon sea salt

3 ounces baby arugula

2 avocados, chopped

1 cup crumbled feta

6 oz toasted seeds, such as sunflower or pumpkin

Dressing:

6 tablespoons avocado oil

3 tablespoons maple syrup

2 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1.      In a small saucepan, combine quinoa and water or stock. Bring to a boil, then cover, reduce heat to low, and cook for 10 minutes, or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Spread quinoa on a sheet pan to cool completely.

2.      In a mixing bowl, toss carrots with avocado oil, maple syrup, paprika, and salt. Spread evenly on a baking sheet and roast for 15–20 minutes, until tender and lightly caramelized. Let cool completely.

3.      Whisk together avocado oil, maple syrup, apple cider vinegar, and Dijon mustard until fully emulsified.

4.      In a large bowl, gently toss quinoa, roasted carrots, arugula, and avocado. Divide among shallow bowls or plates. Drizzle with dressing and finish with seeds and feta.