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Warm Carrot & Quinoa Salad

recipe rating: 
4
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SERVING SIZE: 4


Ingredients
  • 4 cups Baby Rainbow Carrots, sliced diagonally, 1/2 in thick
  • 2 tablespoons Olive Oil
  • 2 tablespoons Grade B Maple Syrup
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 cups Furmano's Fully Cooked Quinoa
  • 1/4 cup Raspberry Vinaigrette
  • 1/4 cup Almonds, Sliced
Preparation
  1. Preheat oven to 375F.
  2. Whisk Olive Oil, Maple Syrup, Salt and Black Pepper and toss with Carrots. Roast carrots until tender, about 12-15 minutes.
  3. Place Quinoa in mixing bowl and add Carrots and Vinaigrette, toss to combine. Top with sliced almonds and serve.
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