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.
Cumin Seed Roasted Carrot & Quinoa Salad
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.
