Recipes
DIRECTIONS
Preheat oven to 400 F.
Combine the spices in a large bowl with 1/4 teaspoon each salt and pepper and 2 tablespoons oil. Add the carrots and toss, then spread into a single layer on a small baking sheet. Bake until roasted and tender, about 20-25 minutes. At the same time, bake the walnuts on another small sheet pan 8 minutes or until lightly toasted. Cool and then coarsely chop.
Meanwhile, combine the quinoa in a medium saucepan with 1 cup water. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until quinoa is tender and water is absorbed, about 20 minutes. Let stand covered 5 minutes, then stir in the carrots, scraping up any of the spices from the baking sheet and adding to the quinoa. Add 1 tablespoon of the lemon juice and the grapes and toss.
In a large bowl combine the arugula with the remaining tablespoon of lemon juice and olive oil. Sprinkle with the remaining salt and pepper and mix well. Transfer to a serving platter. Top with the quinoa mixture and walnuts and serve.
Ingredients
1 teaspoon spicy smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch cinnamon
1/2 teaspoon coarse salt, divided
3/4 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil, divided
4 large carrots, cut into 1/2 -inch diagonal disks
1/2 cup walnuts
1/2 cup multi-colored quinoa
2 tablespoons lemon juice
1 1/2 cups halved red California grapes
1 package (5 oz.) baby arugula
DIRECTIONS
Preheat oven to 400 F.
Combine the spices in a large bowl with 1/4 teaspoon each salt and pepper and 2 tablespoons oil. Add the carrots and toss, then spread into a single layer on a small baking sheet. Bake until roasted and tender, about 20-25 minutes. At the same time, bake the walnuts on another small sheet pan 8 minutes or until lightly toasted. Cool and then coarsely chop.
Meanwhile, combine the quinoa in a medium saucepan with 1 cup water. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until quinoa is tender and water is absorbed, about 20 minutes. Let stand covered 5 minutes, then stir in the carrots, scraping up any of the spices from the baking sheet and adding to the quinoa. Add 1 tablespoon of the lemon juice and the grapes and toss.
In a large bowl combine the arugula with the remaining tablespoon of lemon juice and olive oil. Sprinkle with the remaining salt and pepper and mix well. Transfer to a serving platter. Top with the quinoa mixture and walnuts and serve.
Notes
This recipe supports heart health, brain health, and colon health.
This recipe may support a healthy immune system.
This is a Gluten-free recipe.
This is a Healthy-fats recipe.
This is a Vegan recipe.
This is a Vegetarian recipe.
This is a Clean-eating recipe.
This is a Dairy-free recipe.
Servings
Makes 4 servings
Nutritional Information
Nutritional analysis per serving: 340 Calories; Protein 7 g; Carbohydrate 36 g; Fat 20 g (53% Calories from Fat); Saturated Fat 2.5 g (7% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 360 mg; Fiber 6 g.
