Roasted Carrot, Chicken and Grape Quinoa Bowl

Caramelized carrots and fresh, juicy grapes lend a welcome sweetness to this quinoa.  Recipe serves 4.

What you’ll need:

  • 2 cups diagonally cut carrot
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 5 tablespoons plain Greek yogurt
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken
  • 1 1/2 cups grapes, halved
  • 1/2 cup thinly sliced green onions.
  • 1/2 cup parsley
  • 1/2 cup sliced almonds
  • 4 cups mixed greens

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Combine the carrots, oil and 1/4 teaspoon salt on a baking sheet coated with cooking spray.
  • Bake for 15 minutes or until tender.
  • Combine the remaining 1/4 teaspoon salt, yogurt, lemon juice, water, honey, cumin and pepper in a large bowl, stirring with a whisk.
  • Add the carrots, quinoa, chicken, grapes, green onions, parsley and almonds.
  • Toss.
  • Place 1 cup of the salad greens in each bowl.
  • Top each with 1 1/2 cups of the quinoa mixture.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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