Name: Quinoa Glow Salad (Gluten-free, Vegetarian)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: Signature Farms Lemon Juice; La Tourangelle Extra Virgin Olive Oil; French's® Stone Ground Dijon Mustard; O Organics Maple Syrup, Organic, 100% Pure; Fresh Turmeric; David's Kosher Salt; SIGNATURE SELECTS Black Pepper, Ground; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; SEEDS OF CHANGE Organic Quinoa & Brown Rice with Garlic Pouch; Inaba Produce Farms Red Cabbage; . Baby Carrots; Colo-Pac Produce, Inc. Shallots Onions; Bartlett Pear; Primo Taglio Goat Cheese with Honey, Soft; O Organics Parsley, Organic; San Francisco Salt Company Sea Salt, Pure & Natural

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Preheat the oven to 400 Degrees F.
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In a large serving bowl, whisk together the dressing ingredients.  You will use this bowl to toss your salad so set that aside.

On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.

Roast for about 30 minutes until browned and tender, shaking the pan around halfway through..

Meanwhile, bring a medium saucepan filled with generously salted water to a boil.  Add the quinoa and cook it like pasta, simmering until just tender according to package directions.  Drain and return the quinoa to the pan.  Cover the top with a paper towel, then the lid and set aside.

Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl. If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.

Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.

Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.

This salad will keep in the fridge for up to 5 days.

Quinoa Glow Salad (Gluten-free, Vegetarian)

Serves 8

10 mins prep

30 mins cook

40 mins total

What you need

Lemon-Turmeric Dressing:

Salad:

How to make

Available coupons from Kat Can Cook