Appetizers / Soups / Salads

Quinoa and Roasted Carrot Salad is for Dinner.

Quinoa and Roasted Carrot Salad takes 15 minutes to prepare.

Quinoa and Roasted Carrot Salad takes 40 minutes to cook.

Quinoa and Roasted Carrot Salad makes 4 servings.

The ingredients for Quinoa and Roasted Carrot Salad are:

1.33 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
6 medium Carrots, raw
6 medium (4-1/8" long) Scallions, raw
2 clove Garlic
3 cup kale - Glory chopped kale, fresh
0.5 cup Orange juice, fresh

Here is how you make Quinoa and Roasted Carrot Salad:

Thoroughly rinse the quinoa under cold water. Add the rinsed quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat; drain thoroughly and return to the pot. Stir in the orange juice. Season with salt and pepper to taste.While the quinoa cooks, place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 8 to 10 minutes, or until slightly softened. Remove from the oven, leaving the oven on. Carefully add the scallions to the sheet pan and stir to combine; season with salt and pepper. Arrange in a single, even layer and return to the oven. Roast 8 to 10 minutes, or until the scallions are browned and the carrots are tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked quinoa. Stir to thoroughly combine.While the carrots roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ? cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Remove from heat. Transfer to the pot of cooked quinoa and carrots. Stir to thoroughly combine; season with salt and pepper to taste. .Serving Size: 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user FRANNIEDID.

The nutritional information for Quinoa and Roasted Carrot Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 188.9

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 81.6 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 6.0 g
• Protein: 7.4 g