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Colorful Rainbow Carrot & Quinoa Salad with Spicy Sriracha Chickpeas
Brighten your meal with this vibrant Rainbow Carrot & Quinoa Salad featuring spicy Sriracha chickpeas. Perfect for clean eating and full of nutrients!
Prepare to delight your senses with our Colorful Rainbow Carrot & Quinoa Salad with Spicy Sriracha Chickpeas. This salad is not only a feast for the eyes but also a powerhouse of nutrition. Packed with vibrant fresh vegetables, protein-rich quinoa, and bold-flavored spicy chickpeas, this dish provides a perfect balance of macros and micronutrients to keep you energized and satisfied.
This unique salad combines the earthy sweetness of rainbow carrots with the nutty taste of quinoa, adding a colorful and textural twist to your meal. The chickpeas are roasted to crispy perfection with a spicy sriracha coating, adding a fiery contrast to the naturally sweet carrots. With each bite, you'll experience a symphony of flavors and nutrients, making it an excellent choice for a wholesome lunch or dinner.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Brighten your meal with this vibrant Rainbow Carrot & Quinoa Salad featuring spicy Sriracha chickpeas. Perfect for clean eating and full of nutrients!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • rainbow carrots: 4 medium, peeled and thinly sliced
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • sriracha sauce: 2 tablespoons
- • olive oil: 2 tablespoons
- • mixed greens: 4 cups
- • red bell pepper: 1, diced
- • cucumber: 1, diced
- • avocado: 1, sliced
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • salt: to taste
- • black pepper: to taste
- • pumpkin seeds: 1/4 cup, toasted
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Rinse quinoa under cold water and combine it with 2 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and water is absorbed.
- 3 Meanwhile, in a mixing bowl, toss the chickpeas with sriracha sauce, 1 tablespoon of olive oil, and a pinch of salt. Spread them evenly on a baking sheet and roast for 20 minutes, shaking the pan halfway through cooking, until crispy.
- 4 In a large salad bowl, combine the cooked quinoa, mixed greens, sliced rainbow carrots, diced red bell pepper, cucumber, avocado slices, and chopped cilantro.
- 5 In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
- 6 Top the salad with spicy roasted chickpeas and toasted pumpkin seeds just before serving for added crunch and flavor.
Serving Suggestions
- • This hearty salad is perfect as a stand-alone dish for lunch or dinner, offering a complete meal with its vibrant mix of textures and flavors. To enhance the meal, consider serving with a side of whole-grain pita bread or a slice of sprouted grain bread. For a refreshing beverage pairing, a chilled glass of infused water with lemon and mint complements the spicy sriracha chickpeas beautifully. To add an extra layer of flavor, garnish the salad with crumbled feta or goat cheese for a creamy contrast, if desired. Alternatively, for a vegan option, sprinkle with nutritional yeast for a cheesy flavor without the dairy.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to two days. To maintain the crispness of the chickpeas, store them separately at room temperature in a sealed container and add them to the salad just before serving. This will help keep their texture intact and prevent the salad from becoming soggy.
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