Pomegranate and Quinoa Salad with Roasted Carrots
This vibrant salad combines the nutty flavor of quinoa with the sweetness of roasted carrots and the tartness of pomegranate seeds. It's a perfect side dish or light main course.
Ingredients - Serves 4
- Honey - 1 tablespoon
- Lemon juice - 2 tablespoons
- Fresh parsley - 1/4 cup, chopped
- Pomegranate seeds - 1 cup
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Carrots - 4 large, peeled and sliced
- Quinoa - 1 cup
Let's Get Started
- Preheat the oven to 400°F.
- Toss the carrots with 1 tablespoon of the olive oil, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- While the carrots are roasting, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa, roasted carrots, pomegranate seeds, and parsley.
- In a small bowl, whisk together the lemon juice, honey, remaining olive oil, salt, and pepper. Pour over the salad and toss to combine.
- Serve the salad warm or at room temperature.
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 8g
- Sodium: 300mg
- Sugar: 10g
