Quinoa Glow Salad (Gluten-free, Vegetarian)
Serves 810 mins prep30 mins cook
This salad is not only packed with bright Spring flavors and crisp textures, but it also contains ingredients that are full of a whole host of skin-supporting nutrients.
0 servings
What you need
Instructions
0 Preheat the oven to 400 Degrees F. 1 In a large serving bowl, whisk together the dressing ingredients. You will use this bowl to toss your salad so set that aside. 2 On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots. 3 Roast for about 30 minutes until browned and tender, shaking the pan around halfway through.. 4 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. 5 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. 6 Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley. 7 Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve. 8 This salad will keep in the fridge for up to 5 days.View original recipe