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As the holidays wind down, you notice the waistband on your
pants feels a bit tight. That is the signal that its time to reflect, renew and
treat your body to some lighter and healthier foods.
Just because food is light and healthy does not mean it
should taste bland. This Roasted Rainbow Carrot and Quinoa Salad with Meyer
Lemon Dressing is sweet and tangy with just a bit of spicy heat.
Roasting carrots brings out their natural sweetness, which
is balanced by the lemon juice based dressing. This salad is a good way to use leftover
roasted vegetables. Although the recipe calls for roasted carrots only, you can
substitute with winter squash, zucchini, asparagus or whatever roasted
vegetables you have on hand.
Ancient grain quinoa is a great source of protein, fiber and
very low in fat. Serve as a main dish salad or as a side salad.
Add a green salad or a salmon filet to your plate for a deliciously
RECIPE: Roasted Rainbow
Carrot and Quinoa Salad with Meyer Lemon Dressing