Da Bomb

This salad is a protein bomb packed with soy, dairy and grain proteins, healthy fats and complex carbohydrates. Not to mention its beautiful colors and the delicious combo of sweet carrots, salty feta and nutty quinoa... it's a keeper.

Roasted Carrot & Red Quinoa Salad

with Honey Lime Vinaigriette 

4-6 servings

What you need:
4-5 large carrots, peeled & sliced into large bite-size pieces
3 TB olive oil
1 TB ground cumin
4 cups water
2 cups red quinoa
1.5 cups shelled soybeans (frozen works great)
4 oz. feta cheese, cubed or crumbled ( I used reduced fat)
1 large handful parsley, cilantro or combination of both, chopped

Juice of 2 limes (about .25 cup)
.5 cup olive oil
1 shallot, minced
1-2 TB honey
1 handful chives, chopped
salt & pepper to taste

How you make it:
Heat oven to 400 degrees. Toss carrots with olive oil and cumin and roast, turning occasionally, until tender and starting to brown – about 40 mins.

Meanwhile, heat water and quinoa in a pot over high heat until mixture comes to a boil. Reduce heat and simmer, stirring occasionally, until quinoa has absorbed all the water and is tender. Remove from heat, cover and set aside.

Heat a small saucepan of water over high heat until boiling and cook soybeans until tender. Drain and set aside.

Make dressing by combining lime juice, olive oil, shallot, one tablespoon of honey and chives. Mix well and add the additional tablespoon of honey if needed – it will depend on how tart your limes are – and salt & pepper to taste.

Combine carrots, quinoa, soybeans, feta and chopped herbs in a large bowl and toss with dressing. Serve hot or cold. 

Note: I found red quinoa at Trader Joe's but the regular kind will work just fine...