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Roasted Rainbow Carrot and Quinoa Salad with Meyer Lemon Dressing

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 healthy meal.

RECIPE: Roasted Rainbow Carrot and Quinoa Salad with Meyer Lemon Dressing

Serves 4 as a side dish or 2 as a main dish

Ingredients

  • 1/2 cup quinoa
  • 1 cup water
  • 6 roasted rainbow carrots, sliced on the diagonal
  • 1 cup thinly sliced cucumber
  • 1/4 cup fresh squeezed Meyer lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon fine lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh thyme leaves, light chopped
  • 1/2 teaspoon fresh marjoram leaves, lightly chopped
  • 1/4 teaspoon red pepper flakes

Instructions

  1. In a small saucepan over high heat, bring the quinoa and water to a boil. Cover the pan, reduce the heat to simmer and cook for around 15 minutes, until the water is absorbed.
  2. Put the quinoa into a medium bowl to cool down slightly.
  3. Add the carrots and cucumbers to the bowl with the quinoa.
  4. In a small bowl, whisk together the lemon juice, olive oil, lemon zest, salt, thyme, marjoram and red pepper flakes.
  5. Pour the dressing over the salad and mix well.
  6. Let it sit a room temperature for about 15 minutes to allow the flavors to meld.
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