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- Carrots - Olive Oil - Pure Maple Syrup - Quinoa - Vegetable Broth or Water To make the Maple Roasted Carrot and Quinoa Salad, you need a few key items. Start with fresh, vibrant carrots. These will give your salad great flavor and color. Use a good-quality olive oil to help the carrots roast nicely. Pure maple syrup adds natural sweetness that pairs beautifully with the carrots. Quinoa is your base. It’s healthy and full of protein. Choose vegetable broth or water to cook the quinoa. Vegetable broth adds more flavor, while water is simple and quick. - Dried Cranberries - Chopped Pecans - Feta Cheese (or Vegan Alternative) - Fresh Parsley - Apple Cider Vinegar For extra flavor and texture, try these optional ingredients. Dried cranberries add a sweet and chewy bite. Chopped pecans bring a nice crunch and nutty taste. Feta cheese (or a vegan alternative) gives a creamy touch and salty flavor. Fresh parsley brightens the dish with color and freshness. A splash of apple cider vinegar adds a tangy kick that ties everything together. - Salt and Pepper Seasoning is key to making your salad standout. Salt and pepper enhance all the flavors. They make the sweet and savory notes of the salad shine. Use them to taste, adjusting as you go. This way, you can make the dish just right for your palate. First, we need to preheat the oven to 400°F (200°C). This heat will help the carrots roast perfectly. Next, peel your four large carrots. Cut them into sticks, about the size of your finger. In a bowl, mix the carrot sticks with one tablespoon of olive oil, two tablespoons of pure maple syrup, and a pinch of salt and pepper. Toss the carrots well, so they are evenly coated. Spread them on a baking sheet lined with parchment paper in a single layer. While the carrots roast, let's cook the quinoa. Start by rinsing one cup of quinoa under cold water. This step removes the bitter coating called saponin. In a medium saucepan, add the rinsed quinoa and two cups of vegetable broth or water. Bring this mixture to a boil over medium heat. Once it boils, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. The quinoa will absorb the liquid and become fluffy. After 15 minutes, remove it from the heat and let it sit for five minutes. Fluff it with a fork for the best texture. Now, it’s time to bring everything together. In a large bowl, combine the cooked quinoa and the roasted carrots. Add in half a cup of dried cranberries, a quarter cup of chopped pecans, and a quarter cup of feta cheese, or a vegan alternative if you prefer. For some freshness, toss in two tablespoons of chopped fresh parsley. Drizzle two tablespoons of apple cider vinegar for some tang. Gently mix everything until it is well combined. Taste the salad and adjust the seasoning if needed. You can add more salt, pepper, or maple syrup for extra sweetness. To roast your carrots just right, aim for 25-30 minutes in a hot oven. This time gives them a nice caramel color. Make sure to turn them halfway through. This helps them cook evenly. The right amount of olive oil and maple syrup helps caramelization. A light coating works best. This keeps them sweet and tender. To keep quinoa fluffy, rinse it under cold water. This removes the bitter coating. When cooking, use two cups of vegetable broth or water for one cup of quinoa. Bring it to a boil, then lower the heat. A tight lid is key for even cooking. After 15 minutes, check if all the water is absorbed. If it looks fluffy and soft, it’s done. You can boost flavor with spices like cumin or smoked paprika. Try adding a pinch of cayenne for heat. For texture, use different nuts like walnuts or almonds. Cheese lovers can swap feta for goat cheese or skip it entirely for a vegan option. Dried fruits like apricots or raisins can add sweetness too. {{image_2}} You can easily swap carrots for other root veggies. Try parsnips, sweet potatoes, or beets. Each adds a unique taste and color. Adding greens like spinach or kale brightens the salad. Toss in fresh greens just before serving. This adds crunch and freshness, making it even better. For a gluten-free option, use quinoa, which is naturally gluten-free. Ensure all other ingredients, like broth and seasonings, are also gluten-free. You can easily make this salad vegan. Simply skip the feta cheese or use a vegan cheese alternative. This keeps the dish tasty for everyone. Want a kick? Add spices like cayenne or smoked paprika. These create a warm and spicy flavor that enhances the sweetness of the maple syrup. You can also try different sweeteners. Honey, agave, or coconut sugar can replace maple syrup. Each will change the taste, so feel free to experiment! To store the salad short-term, place it in an airtight container. Keep it in the fridge. This keeps the salad fresh for up to three days. Make sure to stir the salad before serving. This helps mix the flavors again. You can freeze the maple roasted carrot and quinoa salad. However, the texture may change. The carrots might become softer, and the quinoa may lose some bite. To freeze, place the salad in a freezer-safe container. It can last for up to three months. When you're ready to eat it, thaw it in the fridge overnight. To reheat the salad, add a splash of water or broth. This helps keep the salad moist. Heat it in the microwave for about one to two minutes. Stir halfway through to ensure even heating. If you prefer to keep it cold, enjoy it straight from the fridge. Yes, you can make this salad ahead of time. To store it, keep it in an airtight container. The salad will stay fresh for about 3 days in the fridge. Just add the dressing right before serving. This way, the salad stays crisp and tasty. If you want to switch quinoa, try brown rice or farro. Both add a nice texture and flavor. You could also use couscous or bulgur for a quick and easy option. Just remember to adjust cooking times based on the grain you choose. This salad can be gluten-free, depending on your ingredients. Quinoa is naturally gluten-free. Make sure to check the labels on your vegetable broth and any cheese you use. If you choose to add grains, confirm they are gluten-free as well. The maple roasted carrot and quinoa salad lasts about 3 days in the fridge. After that, the veggies may get soft. To keep it fresh, store it in an airtight container. If you notice any changes in smell or color, it’s best to toss it out. This blog post covered a delicious maple roasted carrot and quinoa salad. We discussed the key ingredients, like carrots, quinoa, and optional add-ins. I shared tips for perfect roasting and cooking quinoa. You can swap ingredients based on seasons and diets. Remember, this salad is easy to store and reheat, making it great for meal prep. Enjoy trying this recipe and making it your own. Happy cooking!

Maple Roasted Carrot and Quinoa Salad

Savor the flavors of fall with this Maple Roasted Carrot and Quinoa Salad that's both nutritious and delicious! This vibrant dish features sweet roasted carrots, fluffy quinoa, dried cranberries, and crunchy pecans, all drizzled with a hint of maple syrup. Perfect for any occasion, this salad is easy to make and sure to impress. Click through to discover the full recipe and elevate your meals today!
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Ingredients
  

4 large carrots, peeled and cut into sticks

1 tablespoon olive oil

2 tablespoons pure maple syrup

Salt and pepper to taste

1 cup quinoa

2 cups vegetable broth or water

1/2 cup dried cranberries

1/4 cup chopped pecans

1/4 cup feta cheese (or a vegan alternative)

2 tablespoons chopped fresh parsley

2 tablespoons apple cider vinegar

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a bowl, toss the carrot sticks with olive oil, maple syrup, salt, and pepper. Spread the carrots in a single layer on the prepared baking sheet.

      Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, turning them halfway through cooking.

        Meanwhile, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil over medium heat.

          Once boiling, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

            In a large bowl, combine the cooked quinoa, roasted carrots, dried cranberries, chopped pecans, feta cheese, parsley, and apple cider vinegar. Gently toss until everything is evenly mixed.

              Taste and adjust seasoning if necessary, adding more salt, pepper, or maple syrup for sweetness as desired.

                - Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                  - Presentation Tips: Serve the salad on a large platter, garnished with extra parsley and a drizzle of maple syrup for added flair.