Puffed Quinoa & Spiced Carrots with Avocado Salsa

Puffed Quinoa & Spiced Carrots with Avocado Salsa

Salad Ingredients:

• 1 cup of quinoa, cooked
• 1 pound of carrots, peeled
• 1 teaspoon cinnamon
• 1 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• drizzle olive oil
• kosher salt and fresh ground pepper
• 1/2 cup pickled red onions
• 1/2 cup pepitas
• 1/2 cup sunflower seeds

Salsa Ingredients:

• 6 tomatillos
• 1 avocado
• handful cilantro
• 2 cloves garlic
• 1 jalapeno or serrano
• 1/2 white onion
• juice of one lime

Directions:

1. Preheat oven to 425. Peel carrots and cut into long spears.

2. Scatter carrots on a sheet pan, drizzle with olive oil, sprinkle with cumin, cinnamon, smoked paprika, garlic powder, kosher salt and fresh ground pepper. Roast for 30 minutes, until fork tender.

3. Prepare quinoa, once cooked - scoop a cup of quinoa into a skillet, drizzle lightly with olive oil or avocado oil and toast quinoa until it becomes fragrant and starts popping a bit. I added a little grind of sea salt once finished.

4. In a small skillet toast pepitas and sunflower seeds until lightly browned, set aside.

5. Prepare salsa by placing all ingredients in a blender. I did not char any of these ingredients because I wanted the vibrant green color for this dish. If you want to char the salsa ingredients you definitely can, then blend.

6. Prepare your serving platter, scatter quinoa on the bottom of the dish, arrange carrots on top. Drizzle with salsa. Top with pickled onions and pepita + sunflower seed mix. Enjoy this as a nice appetizer or side dish, or main dish! So versatile and great for fall. Also, vegan!