If you have never roasted carrots you are missing out on a true delight. They are intense, sweet and have a peculiar complex flavor unlike any othe...
Ingredients:6 carrots, peeled and cut into sticks
1/4 cup olive oil
Salt and pepper to taste
1/4 cup quinoa, dry or 1/2 cup of cooked quinoa
1/4 cup sunflower seeds
1/4 onion, sliced
3 cups of baby arugula
For the dressing:1/4 cup olive oil
1/4 cup white wine vinegar
2 Tbsp maple syrup
1 tsp garlic powder
Salt and pepper, to taste
Roasted carrots: Preheat the oven to 400 F. Oil a sheet pan, place the peeled carrots, drizzle some olive oil, sprinkle them with salt and pepper and toss around until they are fully coated. Roast for about 30-40 minutes until the carrots are tender and slightly charred.
Quinoa: place the quinoa and 1/4 cup of water in a small saucepan, bring to a boil, reduce the heat to low and let it cook covered for 15 minutes.
Once the carrots and quinoa are cooked is time to make the dressing and assemble the salad.
For the dressing: Mix everything in a bowl except for the olive oil. In a very slow motion add the olive oil and mix well until everything is incorporated.
To assemble the salad: mix everything together until well combined. Save the extra dressing for another use.
If you make this recipe or any of our other dishes, tag us on our instagram @yourolivoamigo!