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Carrot Quinoa Salad with Mustard-Dill Dressing
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Carrot Quinoa Salad with Mustard-Dill Dressing
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Carrot Quinoa Salad with Mustard-Dill Dressing
Created by: Chef Dale Mackay
Ingredients
| Carrots | ||
| 2 | cup carrots, 1-inch batons or pieces | |
| 1 | tbsp CO-OP GOLD PURE Honey | |
| ¼ | tsp salt | |
| ½ | tsp VADIYA Cumin Powder | |
| Quinoa | ||
| ½ | cup CO-OP GOLD PURE Quinoa | |
| ¾ | cup water | |
| Dressing | ||
| 1 | tbsp Dijon mustard | |
| 2 | tbsp CO-OP GOLD White Vinegar | |
| 1 | tbsp CO-OP GOLD PURE Honey | |
| 2 | tbsp CO-OP GOLD Extra Virgin Olive Oil | |
| 1 | tbsp fresh dill, chopped | |
| Garnish | ||
| 1 | tbsp capers | |
| 2 | tbsp CO-OP GOLD Sultana Raisins | |
| 2 | cups arugula lettuce | |
| 2 | tbsp CO-OP GOLD Crumbled Feta Cheese | |
Directions
Prep time: 10 minutes
Total time: 20 minutes
Makes 2
- Toss all carrot ingredients in a bowl and mix. Place on a baking tray and bake in a preheated oven at 375℉ for 12–15 minutes or until tender. Let cool.
- Place water and quinoa in a med size pot on medium heat, bring to a boil and turn down to a simmer for 12–14 minutes without a cover. Take off heat and let rest for 5 minutes. Next, break up quinoa with a fork and let cool.
- Whisk all dressing ingredients together well in a bowl.
- Add carrots, quinoa, dressing, capers, raisins and arugula in a large bowl and toss. Split salad into two and garnish top with feta cheese.
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