
A sweet-savory quinoa salad with carrots, arugula, goat cheese, honey, and mustard.
35 gGoat Cheese
180 gCarrot
60 gArugula
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0.5 cupQuinoa
1 tbspHoney
12 gDijon mustard
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook quinoa until fluffy, then let it steam dry.
Bake carrots with olive oil, salt, and black pepper at 200C / 400F until browned.
Whisk honey and Dijon mustard, then toss with quinoa, carrots, arugula, and goat cheese.