Quinoa Avocado Salad with Roasted Carrots and Beets

Step 1

MAKE QUINOA: Rinse quinoa in a fine-mesh strainer for 2 minutes. Place rinsed quinoa in medium-sized saucepan with water and salt. Bring to a boil, then reduce heat to low heat. Cover and simmer for 15 minutes. Let stand for 5 minutes, covered. Fluff with fork and let it cool while carrots and beets are roasting. You can cool in the fridge if time is short.

Step 2

PREPARE CARROTS AND BEETS: Heat oven to 425F/218C. Line a rimmed sheet pan with foil and spray well with oil (or use parchment paper). BEETS: Scrub the beets under running water to remove dirt and sand. Oil the beets, then wrap tightly in tin foil. Place them on one end of the pan. For a shortcut, buy roasted beets instead. CARROTS: In a medium bowl, mix together oil, honey, nutmeg, salt, pepper and 1 teaspoon orange zest. Add carrots and toss. Lay in single layer on the prepared pan.

Step 3

ROAST CARROTS AND BEETS: Roast vegetables for about 20-25 minutes, turning carrots once, until carrots are tender and caramelized. Spoon onto a plate. If beets pierce easily with a knife, they are ready, Otherwise, continue roasting for another 10 minutes or until tender. Remove from oven and let cool a bit. Over the sink, slide off the skins. Wash your hands right away to avoid stains from the beet juice. Dice into 1/2 inch/1.27 cm pieces.

Step 4

MAKE DRESSING: Combine all dressing ingredients in a small measuring cup and whisk until well blended.

Step 5

ASSEMBLE SALAD: In a large wide-mouthed bowl, toss together watercress and 2 cups of quinoa (save the rest for another use). Distribute roasted carrots and beets and diced avocado evenly. Add goat cheese, raisins and/or nuts if using. Drizzle dressing just before serving over salad.