Carrot and Quinoa Salad

Ingredients

• 200 g Quinoa
• 300 g Carrots
• 40 g Almonds
• 50 g Cranberries
• 1 tbsp Olive oil
• 1 tbsp Apple cider vinaigrette
• 1 tbsp Lemon juice
• 1 tsp Dijon mustard
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 200°C (400°F).
2. Peel and cut the carrots into thin slices. Toss them with a little olive oil and spread them on a baking sheet. Roast for 20-25 minutes, or until they are tender and slightly caramelized.
3. Meanwhile, cook the quinoa according to the package instructions and let it cool.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked quinoa, roasted carrots, slivered almonds, and dried cranberries.
6. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.