Friday, September 4, 2009

Lemony Roasted Carrots with Avocado and Quinoa

Roast large pieces of carrots with a brushing of olive oil, cumin, sea salt, and white pepper. Toss with 1 cup of warm quinoa and chopped avocado. Dress with warmed goat cheese, or feta if you prefer, and tons of lemon juice. Add more cumin, salt, or pepper to taste.

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