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

    Ingredients

  • 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

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.