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