Serves: 6 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Nutrition (per 1 ¼-cup serving):
≈ 320 kcal | Protein 10 g | Fat 11 g | Carbs 46 g
Ingredients
Roast Mix
- 600 g rainbow carrots, cut on bias (purple, orange, yellow)
- 2 Tbsp olive oil
- 1 tsp honey
- ½ tsp cumin + ½ tsp salt
- Quinoa Base
- 180 g tri-color quinoa (1 c), rinsed
- 480 ml vegetable broth (2 c)
- 60 g golden raisins (⅓ c)
- Citrus-Mint Drizzle
- 60 ml fresh orange juice (¼ c)
- 1 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 Tbsp chopped mint
- 1 tsp Dijon mustard
- Pinch salt & pepper
Finish:
- 40 g toasted sliced almonds
- 2 Tbsp pomegranate arils
Instructions
Roast carrots
Toss carrots with oil, honey, cumin, salt; roast 200 °C / 400 °F for 20-25 min until caramel edges.
Cook quinoa
Simmer quinoa in broth 15 min; fluff; fold in raisins. Cool 5 min.
Blend dressing
Whisk citrus juices, oil, mint, mustard, S&P.
Assemble
Spread quinoa on platter, top with carrots; drizzle dressing; sprinkle almonds & pomegranate.
Serve
warm or room temp.
Chef’s Tip — Make-ahead crunch: Keep almonds separate until the last second so they stay crisp even if you chill the salad overnight!
