Miso Maple Roasted Carrot and Quinoa Salad

• 1 lb carrots, peeled and sliced
• 1 cup quinoa, rinsed
• 2 cups water
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp miso paste
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tbsp sesame seeds
• 2 tbsp chopped fresh parsley
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F. Toss carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. 2 Meanwhile, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to simmer for 15 minutes. Let stand covered for 5 minutes.
3. 3 Whisk together maple syrup, miso paste, apple cider vinegar, garlic, and remaining olive oil in a small bowl.
4. 4 In a large bowl, combine roasted carrots and cooked quinoa. Drizzle with the miso maple dressing and toss to combine.
5. 5 Sprinkle with sesame seeds and parsley. Add feta cheese if using.

Equipment

• Baking sheet
• Saucepan
• Mixing bowls

Variations

• Swap quinoa for farro for a chewy texture.
• Add roasted chickpeas for a hearty protein boost.

Substitutions

• Use honey instead of maple syrup for a similar sweetness.
• Substitute coconut aminos for miso paste to keep it gluten-free.

Pairings

• Grilled chicken
• Sesame ginger tofu
• Crispy wontons

Nutrition

Tips

• For extra flavor, toast the sesame seeds in a dry pan before sprinkling.
• Add a handful of roasted nuts for extra crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or enjoy cold.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pairs well with a simple arugula salad or grilled tofu steaks.
• Serve with a side of steamed edamame for extra protein.

FAQ