Quinoa Salad with Roasted Carrots and Strawberries
A quick, vibrant salad with roasted carrots, juicy strawberries, and fluffy quinoa, finished with crunchy pistachios and fresh herbs. Perfect for a light lunch or side dish.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup quinoa
- 4 medium carrots
- 1 cup strawberries
- ¼ cup pistachios
- 3 tbsp olive oil
- ¼ cup fresh herbs (parsley or mint)
Instructions
- 1
Preheat oven to 425°F. Peel and slice 4 carrots into thin rounds. Toss with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast until tender and lightly browned, about 15 minutes.
- 2
Meanwhile, rinse 1 cup quinoa and cook with 2 cups water in a small pot. Bring to a boil, reduce to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.
- 3
In a large bowl, combine the cooked quinoa, roasted carrots, 1 cup sliced strawberries, and 0.25 cup pistachios. Drizzle with remaining 2 tbsp olive oil and toss gently.
- 4
Chop 0.25 cup fresh herbs and sprinkle over the salad. Season with salt and pepper to taste. Serve warm or at room temperature.
Tools you’ll need
- baking sheet
- small pot
- large bowl
- knife
- cutting board
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