Cinnamon Roasted Carrots, Rice and Baby Kale Salad
Title: Cinnamon Roasted Carrots, Rice and baby Kale Salad
Author: Britney Shawley
Recipe type: Lunch
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 4 people (or 6 smaller portions as a side salad)
So soothing, so nutritious and so absolutely delicious this is!! By now, if you have read through my recipes I think you know my love of Moroccan food. These carrots are lightly dusted with cinnamon reflecting a Moroccan feel. Yet when they rest on top of baby kale, whole grain rice and a thick and fresh lemon Dijon dressing with toasted almonds atop. I remember reading about a similar recipe in Cookie & Kate’s cookbook “Love real Food” and I can say she along with my love for Moroccan food inspired me.
Ingredients
Whole Grain Rice & Quinoa
3/4 cup whole grain rice. rinsed
1/4 cup Quinoa
2 cups water or broth
1 tsp extra virgin olive oil
Roasted Carrots
8 large carrots, peeled and cut into tiny diagonal peices
3 small beets (optional)
1 tbsp extra virgin olive oil
1/2 tsp black pepper
1/8 tsp tumeric
1/4 heaping tsp ground cinnamon
1/4 tsp sea salt
Lemon Dijon Dressing
1/4 cup Avocado or Grapeseed Oil
2-3 tbsp Lemon Juice
1 tsp Dijon Mustard
2 tsp Maple Syrup
1 clove garlic, pressed or minced
pinch black pepper
Salad
1/3 cup raw sliced almonds
5 ounces or 1 small container of Baby Kale
3 tbsp raisins
1/3 cup crumbled goat cheese (optional)
Instructions
1. To cook the Rice & Quinoa: Add 1 tsp olive oil to a medium sized pot. Turn heat to medium – high and add in quinoa. Toast for 3 minutes and then add rice with water or broth. Let the water come to boil, turn heat to low and let rice quinoa simmer for about 30 minutes. Leave lid on whole time.*
2. To roast the Carrots/Beets: Preheat oven to 425F. Line baking pan with parchment paper. Put cleaned, peeled and sliced carrots and beets in a bowl and add cinnamon, salt, tumeric, pepper and extra virgin olive oil. Arrange as a single layer on the baking pan and raost until the edges are slightly caramelized and soft. About 30 minutes depending on size. Set aside and cool.
3. To make the lemon Dijon dressing: In a glass jar or small bowl shake or whisk together the olive oil, lemon juice, mustard, dijon, maple syrup, garlic, salt and pepper to taste.
4. To Prepare the Salad: In a medium pan, toast the sliced almonds over medium heat, stirring frequently until lightly brown. About 3-5 minutes.
In a large serving bowl, combine cooked 1/2 of the rice/quinoa, all of the kale and 1/2 the raisins. Drizzle just enough dressing to coat the leaves and mix it all together. Then add the carrots / beets to the center of the salad. Add the rest of the rice/quinoa sprinkled through out, the rest of the raisins and all of the almonds and goat cheese if using. Drizzle the remaining dressing on top and serve immediately.
Saving Money:
Carrots are super inexpensive. Buy a big bag of those and use them up in this recipe. If you roast extra carrots it doesnt hurt to have some extra for snacking the next day! they are delicious even on their own! Leave out Goat cheese, and purchase your sliced almonds in bulk from Costco or bulk barn…or use whatever nuts you have on hand. Remember to toast them!
Quick Tips & Tools:
Tools:
Medium pot for rice/quinoa. Baking Pan for veg. Serving bowl.
Tips:
This meal presents beautifully and can stand on its own with the protein found in the quinoa, almonds and cheese. Place it in the center of the table and let everyone serve their own salad. This can either be a main meal or a side depending on your preferences and amount of guests.
**You can use all rice if you do not have quinoa
** You can use sweet potatoes instead of carrots. 🙂
