Roasted Carrot & Chickpea Quinoa

Preheat oven to 400 F. Peel carrots and slice them diagonally. Spread them evenly on a rimmed baking sheet. Coat with the olive oil, and season with salt and pepper. Roast for 20 minutes or until tender.

Meanwhile, combine quinoa and water in a saucepan and bring to a boil. Once boiling, cover, reduce heat, and simmer for 15 minutes or until water is absorbed. Remove from heat.

To make dressing, combine all of the dressing ingredients in a small bowl and mix well.

Combine quinoa, carrots, chickpeas, toasted walnuts, parsley, and feta in a bowl and mix in dressing.

Inspired by Perry’s Plate.