Harissa Roasted Carrot Salad

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 lb (450g) carrots, peeled and sliced into sticks
• •2 tbsp harissa paste
• •2 tbsp olive oil
• •1/2 tsp salt
• •1/2 tsp black pepper
• •1 cup quinoa
• •2 cups water or vegetable broth
• •1/2 cup feta cheese, crumbled
• •1/4 cup fresh parsley, chopped
• •2 tbsp lemon juice
• •1/4 tsp cumin (optional)

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   In a large bowl, combine the carrot sticks, harissa paste, olive oil, salt, and pepper. Toss until the carrots are evenly coated.

3. 3

   Spread the carrots on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized, tossing halfway through.

4. 4

   While the carrots are roasting, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.

5. 5

   Add the rinsed quinoa to the boiling liquid, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

6. 6

   In a large serving bowl, combine the cooked quinoa, roasted carrots, crumbled feta, chopped parsley, lemon juice, and cumin (if using). Toss gently to combine.

7. 7

   Taste and adjust seasoning if necessary. Serve warm or at room temperature. Enjoy your Harissa Roasted Carrot Salad!