Warm Carrot & Quinoa Salad

recipe rating: 

4

Serves

4 servings

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.