quinoa avocado salad

Loaded with healthy greens, roasted carrots and beets, and drizzled with a delicious orange-balsamic dressing, this quinoa avocado salad is a wonderful addition to your next holiday or friends gathering.

Quinoa Avocado Salad with Roasted Carrots and Beets

red quinoa ((or regular or tri-colored quinoa))

water

salt

carrots,

olive oil

honey

orange (zest

nutmeg

black pepper (or

avocado,

orange juice

balsamic vinegar

honey ((or maple syrup))

orange zest

Dijon mustard

garlic

watercress

Optional garnish: crumbled goat cheese, toasted nuts and/or raisins

MAKE QUINOA: Rinse quinoa in a fine-mesh strainer for 2 minutes. Place rinsed quinoa in medium-sized saucepan with water and salt. Bring to a boil, then reduce heat to low heat. Cover and simmer for 15 minutes. Let stand for 5 minutes, covered. Fluff with fork and let it cool while carrots and beets are roasting. You can cool in the fridge if time is short.

PREPARE CARROTS AND BEETS: Heat oven to 425F/218C.  Line a rimmed sheet pan with foil and spray well with oil (or use parchment paper). BEETS:  Scrub the beets under running water to remove dirt and sand. Oil the beets, then wrap tightly in tin foil. Place them on one end of the pan. For a shortcut, buy roasted beets instead.  CARROTS: In a medium bowl, mix together oil, honey, nutmeg, salt, pepper and 1 teaspoon orange zest.  Add carrots and toss.  Lay in single layer on the prepared pan.

ROAST CARROTS AND BEETS:  Roast vegetables for about 20-25 minutes, turning carrots once, until carrots are tender and caramelized.  Spoon onto a plate.  If beets pierce easily with a knife, they are ready,  Otherwise, continue roasting for another 10 minutes or until tender.  Remove from oven and let cool a bit. Over the sink, slide off the skins. Wash your hands right away to avoid stains from the beet juice. Dice into 1/2 inch/1.27 cm pieces.

MAKE DRESSING: Combine all dressing ingredients in a small measuring cup and whisk until well blended.

ASSEMBLE SALAD: In a large wide-mouthed bowl, toss together watercress and 2 cups of quinoa (save the rest for another use).  Distribute roasted carrots and beets and diced avocado evenly.  Add goat cheese, raisins and/or nuts if using.  Drizzle dressing just before serving over salad.

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