Roasting carrots brings out their natural sweetness, and the cumin imparts a pleasant earthy flavor. This salad gets an extra protein boost with the addition of Greek yogurt. If pomegranate seeds are not available, use dried sweetened cranberries.
Roasting carrots brings out their natural sweetness, and the cumin imparts a pleasant earthy flavor. This salad gets an extra protein boost with the addition of Greek yogurt. If pomegranate seeds are not available, use dried sweetened cranberries.
Ready In: 30 minutes
Level: Easy
Prep: 10 minutes
Cook: 20 minutes
Yields: 4 servings
- 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
- 12 medium carrots (about 2 pounds), peeled and cut crosswise on the diagonal
- 2 Tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1 tsp table salt, + more as needed
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper
- 2 tsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp table salt
- 2 C prepared quinoa
- 2 oz. arugula (about 2 cups)
- 3 Tbsp pomegranate seeds
- 3 Tbsp chopped fresh mint
Ingredients
directions
Step 1
Preheat the oven to 425°F.
Step 2
Toss the carrots with the oil, cumin seeds, salt, crushed red pepper and black pepper. Spread the carrots in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until the carrots are tender when pierced with the tip of a sharp knife, and the edges are brown, about 20-25 minutes.
Step 3
Transfer the carrots to a serving bowl. Add quinoa and arugula to the bowl and toss to combine.
Step 4
Briefly whisk the yogurt, cider vinegar, honey and salt. Dollop the yogurt on the carrots and quinoa.
Step 5
Garnish with pomegranate and mint.
