Description
A vibrant and healthy salad packed with protein, fiber, and essential nutrients, featuring roasted carrots and a zesty lemon tahini sauce.
Ingredients
- 1 pound carrots, peeled and chopped
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- While carrots are roasting, cook quinoa. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all liquid is absorbed.
- In a large bowl, combine roasted carrots, cooked quinoa, chickpeas, red onion, parsley, and cilantro.
- In a small bowl, whisk together tahini, lemon juice, water, garlic, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
- Pour lemon tahini sauce over the salad and toss to combine. Serve immediately or chill for later.
Notes
Make sure to rinse the quinoa well. This salad can be made a day in advance. Adjust spices to preference and feel free to mix in other vegetables.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean