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For the Maple Roasted Carrot and Quinoa Salad, you will need a few fresh items. Here’s the list: - 4 large carrots, peeled and sliced into sticks - 1 tablespoon extra virgin olive oil - 2 tablespoons pure maple syrup - Salt and freshly ground black pepper, to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1/2 cup dried cranberries - 1/4 cup pecans, chopped - 1/4 cup feta cheese (or a vegan alternative) - 2 tablespoons fresh parsley, finely chopped - 2 tablespoons apple cider vinegar Using these ingredients, you create a colorful and tasty salad. Each one adds its own flavor and texture. The carrots bring sweetness from the maple syrup. The quinoa adds a nutty taste and a hearty feel. Mix in the cranberries, pecans, and feta for a delightful crunch. Finally, the fresh herbs and vinegar give the salad a zesty finish. This salad is not just a treat for your taste buds; it also looks beautiful on a plate. Enjoy the vibrant colors and fresh flavors. Start by preheating your oven to 400°F (200°C). To make cleanup easy, line a baking sheet with parchment paper. Next, grab your carrots. Peel them and slice them into sticks. In a mixing bowl, toss the carrot sticks with olive oil, maple syrup, salt, and pepper. Make sure they are well-coated. Then, spread the carrots in a single layer on your baking sheet. Roast the carrots for about 25 to 30 minutes. Halfway through, stir them gently. This helps them roast evenly and get that nice caramelized flavor. When they are done, they should be tender and slightly golden. While the carrots roast, rinse the quinoa well under cold water. This step helps remove any bitterness. In a medium saucepan, add the rinsed quinoa and vegetable broth or water. Bring the mixture to a rolling boil over medium heat. Once it reaches a boil, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. After 15 minutes, turn off the heat and let it sit, covered, for another 5 minutes. Then, fluff it with a fork. In a large mixing bowl, combine the fluffy quinoa and roasted carrot sticks. Add in the dried cranberries, chopped pecans, feta cheese, chopped parsley, and apple cider vinegar. Gently toss the mixture until everything is well mixed. Before serving, taste the salad. Adjust the seasoning by adding more salt, pepper, or maple syrup if you'd like it sweeter. To get the best texture and sweetness from your carrots, coat them well with olive oil and maple syrup. This mixture helps the carrots caramelize nicely. Roast at 400°F for about 25-30 minutes. Halfway through, stir the carrots gently. This step ensures even cooking, so they turn golden and tender. Using parchment paper makes cleanup easier. It prevents the carrots from sticking to the pan. To know when quinoa is done, look for tiny spirals. This means it’s ready! Rinse it well first. This step helps remove any bitter taste. Boil the quinoa in vegetable broth or water. Once it boils, lower the heat and cover it. Let it simmer for about 15 minutes. After cooking, let it sit covered for five more minutes. This resting time helps it become fluffy. Adjust the sweetness of your salad with maple syrup. If you want it sweeter, add a little more. You can also play with different herbs. Fresh parsley adds a nice touch, but feel free to try others like thyme or basil. Adding a splash of apple cider vinegar brightens the flavors. It gives a nice balance to the sweetness of the carrots and syrup. {{image_4}} To make this salad vegan, you can swap feta cheese for a creamy vegan option. Nutritional yeast adds a cheesy flavor without dairy. You can also use tofu, crumbled, for protein and texture. For gluten-free options, replace quinoa with rice, millet, or even lentils. These grains offer unique textures and flavors, while keeping the salad delicious and filling. If you want to add more protein, grilled chicken works well. Simply cook chicken breasts and slice them before mixing them in. Alternatively, chickpeas are a great choice. They add fiber and protein without meat. For a crunchy twist, toss in some nuts or seeds. Walnuts, pumpkin seeds, or sunflower seeds give a nice crunch and healthy fats. Using seasonal vegetables can change the salad’s flavor. In spring, try adding asparagus or peas for a fresh touch. In fall, roasted sweet potatoes pair nicely with the carrots. For holiday events, add pomegranate seeds for a pop of color and a burst of sweetness. These adjustments keep the salad interesting and help you enjoy it year-round. To keep your Maple Roasted Carrot and Quinoa Salad fresh, use airtight containers. Glass or BPA-free plastic containers work best. Make sure to let the salad cool down before sealing it. This helps avoid moisture buildup. - Store in the fridge for up to 4 days. - You can freeze it for up to 3 months. However, the texture of the quinoa may change after freezing. When you want to enjoy leftovers, gently reheat the salad. You can use a microwave or a stovetop. - For the microwave, place the salad in a bowl. Heat it in 30-second intervals. Stir between each interval to warm evenly. - On the stovetop, add a splash of vegetable broth or water in a pan. Heat on low, stirring often. To enhance flavors, add a dash of apple cider vinegar or a drizzle of maple syrup while reheating. This brings back the salad’s fresh taste. Yes, you can prepare this salad ahead of time. To do so, follow these steps: - Roast the carrots and cook the quinoa. - Let them cool down completely before storing. - Place the carrots and quinoa in airtight containers. - Store them in the fridge for up to three days. This way, you can mix everything just before serving. It keeps the flavors fresh and bright. If you need to swap out maple syrup, here are some good alternatives: - Honey works well for a similar sweetness. - Agave nectar is a vegan option. - Brown sugar mixed with water can mimic the syrup. Each sweetener brings its own flavor. Adjust the amount to taste for best results. Absolutely! This salad is perfect for meal prep. Here’s how to make larger batches: - Double or triple the recipe to make more servings. - Store the components separately in containers. - Combine them just before eating to keep things fresh. This method makes it easy to enjoy healthy meals all week long. This post showed you how to create a delicious roasted carrot quinoa salad. We covered ingredients, cooking tips, and ways to enhance flavors. Remember, adjusting sweetness and using seasonal veggies can personalize your dish. Don’t hesitate to try different mix-ins and cooking methods. This salad is perfect for any meal and easy to store and reheat. Enjoy all the tasty variations, and don’t forget to share your results! Happy cooking!

Maple Roasted Carrot and Quinoa Salad

Discover the delightful flavors of Maple Roasted Carrot and Quinoa Salad! This vibrant dish combines tender roasted carrots with fluffy quinoa, dried cranberries, crunchy pecans, and creamy feta for the perfect balance of sweet and savory. It's easy to make and packed with nutrients, making it a great addition to any meal. Click through to explore the full recipe and impress your friends and family with this delicious salad!
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Ingredients
  

4 large carrots, peeled and sliced into sticks

1 tablespoon extra virgin olive oil

2 tablespoons pure maple syrup

Salt and freshly ground black pepper, to taste

1 cup quinoa, rinsed

2 cups vegetable broth or water

1/2 cup dried cranberries

1/4 cup pecans, chopped

1/4 cup feta cheese (or a vegan alternative)

2 tablespoons fresh parsley, finely chopped

2 tablespoons apple cider vinegar

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). To save on cleanup, line a baking sheet with parchment paper.

    Prepare the Carrots: In a mixing bowl, toss the carrot sticks with the olive oil, maple syrup, and a generous pinch of salt and pepper to ensure they’re well-coated. Spread the coated carrots out in a single layer on the prepared baking sheet for even roasting.

      Roast the Carrots: Place the baking sheet in the preheated oven and roast the carrots for 25-30 minutes. Halfway through cooking, give them a gentle stir to promote even caramelization. They should come out tender and slightly golden when done.

        Cook the Quinoa: While the carrots are roasting, thoroughly rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with the vegetable broth or water. Bring it to a rolling boil over medium heat.

          Simmer the Quinoa: Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and all the liquid has been absorbed. Turn off the heat and let it sit, covered, for an additional 5 minutes before fluffing it with a fork.

            Combine the Ingredients: In a large mixing bowl, combine the fluffy quinoa, roasted carrot sticks, dried cranberries, chopped pecans, feta cheese, chopped parsley, and apple cider vinegar. Gently toss the mixture until all the ingredients are well distributed.

              Taste and Adjust: Before serving, taste the salad. Adjust the seasoning by adding more salt, pepper, or maple syrup if you desire additional sweetness.

                - Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                  - Presentation Tips: For an appealing presentation, serve the salad on a large, vibrant platter. Garnish with extra parsley and a light drizzle of maple syrup to enhance the flavors and add a beautiful touch.