roasted carrot quinoa salad

When we ate at Metropole last weekend for Nathan’s birthday, I had the burnt carrot salad. Everyone I talked to who had been there raved about it. Then the waitress said it couldn’t be missed. So I ordered it. And it was amazing.

Screen shot 2014-04-06 at 3.59.58 PM

BURNT CARROT SALAD avocado, pickled onion, feta, cilantro & pumpkin seeds

I knew I wanted to recreate something similar – but more casual and portable – for lunches this week. So I did.

Screen shot 2014-04-06 at 2.29.48 PM

It isn’t nearly as fancy or as pretty. But it is pretty tasty. And adding the quinoa and chickpeas makes it a meal. Just lovely.

Screen shot 2014-04-06 at 2.27.44 PM

Screen shot 2014-04-06 at 2.28.01 PM

Screen shot 2014-04-06 at 2.28.58 PM

Screen shot 2014-04-06 at 2.29.09 PM

1 cup carrots, cut into chunks

1 cup quinoa, dried

1 avocado, cut into large chunks

1 can of chickpeas, rinsed and drained

2 oz goat cheese

Preheat oven to 400. Place carrots on a cookie sheet. Roast until slightly soft, about 30 minutes. Stir them around every 10 minutes.

While carrots are in the oven, cook quinoa according to package directions.

Allow carrots and quinoa to cool completely. Then combine all ingredients. Stir gently.

Eat on own or over a bed of spinach.

Screen shot 2014-04-06 at 2.29.20 PM

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s