A salad for cooler days – this warm, cozy, nourishing dish starts with protein-rich Canadian-grown quinoa from our friends at GRAIN, and oven-roasted carrots seasoned with a mix of whole cumin seeds, ground fennel, and coriander. Tossed with a creamy maple-tahini dressing and served over arugula with toasted cashews and lemon.
Rinse quinoa well under cold running water. Add to a small saucepan with 1 1/4 cups (2 1/2 cups for 4 servings) salted water and 1 tbsp (2 tbsp for 4 servings) olive oil. Bring to a boil, reduce heat to low and cover. Cook for 18-20 mintues or until grains are tender. When done, remove lid and let steam.
Turn oven to 425ºF. Line a tray with foil. Add carrots and red onions to tray. Drizzle with olive oil and toss to coat. Season with spice blend, garlic and salt. Mix well and place in oven right away. Roast for about 15 minutes then turn the carrots and turn on the broiler until carrots are golden and tender.
Chop cashews into smaller pieces. In a small skillet over medium carefully toast cashews until golden. Toss often. Remove from heat and set aside.
Prepare Tahini Dressing:
Zest and juice half of the lemon into a large mixing bowl. Add tahini, maple syrup and cayenne pepper to taste. Mix with a whisk until smooth. Wash and chop dill and add to bowl. Wash and dry arugula and set aside.
Assemble + Serve:
Add roasted carrots and quinoa to the mixing bowl and mix well into the dressing. Taste and season with salt to your liking. Divide arugula onto plates and serve warm quinoa salad over top. Squeeze remaining lemon juice on top. Enjoy!