Print

Roasted Carrot and Quinoa Salad with Fresh Dill

This salad is tangy, herbaceous, salty, and slightly sweet–the perfectly balanced and ultra flavorful dish! It’s loaded with nutritious ingredients too. And it stores well and is even better a day or two after.

Ingredients

Scale

6 large carrots, sliced on a diagonal, 1/2″ thick

1 tablespoon + 1/4 cup olive oil, divided

1 teaspoon sea salt, divided

2 cups cooked white quinoa

1/2 cup sunflower seeds, toasted

Juice of 2 lemons

1/4 cup chopped fresh dill (+more for garnish)

Instructions

Preheat oven to 400 degrees F. In a medium size bowl, mix together the carrots, 1 tablespoon olive oil, and 1/2 teaspoon sea salt. Spread carrots on a metal baking sheet and roast for 15 minutes or until tender. Remove from the oven.

Add the warm carrots to a large mixing bowl with all other ingredients including the remaining olive oil and sea salt and thoroughly mix together. Serve the salad slightly warm or at room temperature or cover the bowl and refrigerate for ~20 minutes until cool. Garnish individual servings with fresh dill and serve.

The salad keeps well in an airtight container in the refrigerator for 3-5 days. Give it another quick stir before serving.

WANT TO KNOW THE SECRET INGREDIENT IN MY BONE BROTH RECIPE?!

Get exclusive access to the recipe from my cookbook The Nutritionist's Kitchen!

%d bloggers like this: