QUINOA GLOW SALAD
Serves 825 mins prep40 mins cook
QUINOA GLOW SALAD - save this recipe and share with all of your friends who want a hearty, delicious salad for lunch next week. It’s delicious, and this is coming from someone who doesn’t like most quinoa salads. I had to fix that. 🍐🥕🧀
0 servings
What you need
tsp maple syrup
oz goat cheese
tsp coarse sea salt
tsp black pepper
tsp ground turmeric
cup fresh parsley
tsp dijon mustard
tsp kosher salt
tbsp lemon juice
cup quinoa
Instructions
Preheat the oven to 400 Degrees F. In a large serving bowl, whisk together the dressing ingredients (3 tablespoons lemon juice, ⅓ cup extra-virgin Olive Oil, ½ teaspoon Dijon mustard, 1 teaspoon maple syrup, ½ teaspoon ground turmeric, ¼ teaspoon Kosher salt and black pepper). 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 shallot. 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 mandolin, 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.View original recipe