Roasted Carrot and Quinoa Southwest Salad


A warming, southwestern style dish with plenty of plant-based protein.  Carrots add natural sweetness, quinoa and black beans deliver amino acids and lime adds zing!

Start with cooked quinoa.


Add some black beans.  Canned (and rinsed) is fine.


Roast a few carrots with chopped garlic.


Fold the carrots and garlic into the quinoa/black bean mixture.  Add the juice of 1 lime and 1 T. olive oil.  maybe some red pepper flakes.


Top with a fresh, chopped salsa with jicama, lime, cilantro, red onion and a jalapeno.  Delicious!



Roasted Carrot and Quinoa Southwest Salad

1/2 c. quinoa, preferably soaked

1 c. water

4-6 carrots, sliced

1-2 cloves garlic, diced

1 T. olive oil

juice of 1 lime

1 T. olive oil

1 t. salt

1 can black beans, rinsed

1 t. red pepper flakes

1/4 of a jicama, peeled

1 lime, juiced

1/4 c. cilantro

1 T. minced red onion

1 T. mined jalapeno


Preheat the oven to 400.  Toss the carrots and garlic with 1 T. oilve oil and spread on a sheet.  Roast for 20 min, turning once.

Meanwhile, combine the quinoa and water.  Bring to a boil, turn the heat to low, cover and simmer 20 min until fluffy.

Combine the cooked quinoa with the black beans.  Fold in the roasted carrots and garlic.  Toss with lime juice, olive oil, salt and red pepper flakes.

Chop the jicama and combined with the lime juice, cilantro, red onion and jalapeno in a small bowl.  Add a pinch of salt.

Top the salad with the jicama salsa and serve warm.



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