Roasted Carrot and Quinoa Salad with Lemon Yogurt
Warm roasted carrots over herbed quinoa with a lemon-yogurt dressing. A meatless main that still feels like a meal, and it packs well.
- Carrots are one of the richest everyday sources of beta-carotene.
- Quinoa is a whole grain that provides every essential amino acid.
- Plain yogurt in the dressing adds protein, calcium and live cultures.
- Toasted pumpkin seeds bring magnesium, zinc and plant protein.
Estimated nutrition per serving
410kcal
15 gprotein
64 gcarbs
12 gfat
12 gfiber
Estimated — computed from this recipe's ingredient list with standard reference values, not lab-tested. How we calculate.
Ingredients
- 1.5 lb / 700 g carrots, halved lengthways
- 1 cup / 170 g quinoa, rinsed
- 3 tbsp olive oil
- 1 tsp ground cumin
- ¾ cup / 180 g plain yogurt
- juice and zest of 1 lemon
- big bunch parsley and mint, chopped
- 3 tbsp toasted pumpkin seeds
- salt and black pepper
Method
- Heat the oven to 425°F / 220°C. Toss carrots with 2 tbsp oil, cumin, salt; roast 25 minutes until browned at the tips.
- Cook the quinoa in salted water, 13 minutes; drain and fluff with the herbs and remaining oil.
- Stir lemon juice and zest into the yogurt with a pinch of salt.
- Plate: yogurt swiped on the base, quinoa, carrots, seeds on top.
Worth knowing. All three parts keep separately for three days.
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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.