This transitional salad pairs hearty quinoa, chickpeas and roasted carrots with a bright citrus dressing.
- Citrus Dressing
- ⅔ cup olive oil
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon pure maple syrup or honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Quinoa Salad
- 1 cup dried quinoa
- 4 cups thinly sliced carrots
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 6 cups baby arugula, or spring mix lettuce
- 1 15-ounce can chickpeas, rinsed and drained, about 1½ cups
- ½ cup sliced almonds, toasted
Add all dressing ingredients to a medium bowl and whisk until combined. Set aside.
Cook the quinoa according to package directions and set aside.
Pre-heat the oven to 400° F. Place the sliced carrots on a large cookie sheet and add olive oil, salt, pepper, cumin, paprika and garlic powder. Toss to coat and bake until carrots are cooked through, about 20 minutes.
Add quinoa, roasted carrots, arugula and chickpeas to a large bowl. Mix until ingredients are combined and then pour dressing over and mix again. Stir in almonds before serving.
Can be served warm or at room temperature.
Nutrition Analysis: 470 cal, 32 g fat,0 mg chol, 460 mg sodium, 39 g carbs, 6 g fiber, 6 g sugar, 10 g protein.
Recipe and photos by Isadora Lassance. Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. She blogs about whole food and seasonal ingredients at shelikesfood.com