Quinoa Salad with Roasted Carrots and Blood Oranges

This Quinoa Salad with Blood Oranges and Roasted Carrots is a delicious and healthy mix of tastes and textures. Roasted carrots add sweetness, and blood oranges add tangy citrus notes that go well with the nutty quinoa. Served with a simple balsamic vinaigrette, this salad is a bright and healthy side dish that goes well with any meal or can be eaten on its own.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 4 medium carrots, peeled and sliced into rounds
• 2 blood oranges, peeled and segmented
• 1/4 cup fresh parsley, chopped
• 1/4 cup almonds, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Start by heating the oven to 400F 200C

Add salt and pepper to the carrot rounds and toss them with 1 tablespoon of olive oil

Put them on a baking sheet and roast them for 20 to 25 minutes, or until theyre soft and slightly caramelized

Wait for them to cool down

Bring the 2 cups of water to a boil in a medium-sized saucepan

Put in the rinsed quinoa, lower the heat, cover, and let it cook for 15 minutes, or until all the water is absorbed

Take it off the heat and cover it for 5 minutes

Use a fork to fluff it up, then let it cool down

Mix the cooked quinoa, roasted carrots, blood orange segments, chopped parsley, and toasted almonds together in a large bowl

To make the dressing, mix 1 tablespoon of olive oil, 7-spice vinegar, salt, and pepper in a small bowl

Add the dressing to the salad and mix it all together

If you need to, change the seasoning

Put the salad in the fridge for at least 30 minutes before you serve it

This quinoa salad with roasted carrots and blood oranges is healthy and great to eat cold