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This salad is sure to make you glow from the inside out! It’s not only packed with bright Spring flavors and crisp textures, but it also contains ingredients that are full of a whole host of skin-supporting nutrients.
Carrots, turmeric, quinoa, pears, and lemon are all powerhouse ingredients when it comes to gut and skin health. Carrots are high in vitamin A which helps to repair skin tissue, turmeric has anti-inflammatory properties that can reduce inflammation in the body, and quinoa is a great source of plant-based protein and contains all nine essential amino acids. Pears are rich in antioxidants and vitamin C, which can help protect your skin from damage caused by free radicals and lemon is high in vitamin C and helps to detoxify your body and promote healthy digestion.
With every bite, I really am trying to help you cover all bases…
And for some of you who may be saying “But cheese doesn’t make you glow!” Cheese makes me happy, and being happy makes you glow, and that’s all I’ll say on that subject!
Watch Me Make My Quinoa Glow Salad
If you’re in need of some more meal in a bowl salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
How To Make My Quinoa Glow Salad
Step 1. Preheat the oven to 400 Degrees F.
Step 2. In a large serving bowl, whisk together the dressing ingredients. You will use this bowl to toss your salad so set that aside.
Step 3. On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.
Step 4. Roast for about 30 minutes until browned and tender, shaking the pan around halfway through.
Step 5. Meanwhile, bring a medium saucepan filled with generously salted water to a boil. Add the quinoa and cook it like pasta, simmering until just tender according to package directions. Drain and return the quinoa to the pan. Cover the top with a paper towel, then the lid and set aside.
Step 6. Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl. If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.
Step 7. Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.
Step 8. Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.
Step 9. Enjoy!
What Else Can I Use?
- You can use sweet potatoes or butternut squash instead of carrots, like in my Harvest Bowl Salad with Apple Cider Vinaigrette or Roasted Sweet Potato + Kale Salad with Cashew Herb Dressing
- You can use green cabbage instead of red
- If you have a hard time digesting raw cabbage, you can roast the cabbage quickly to soften it.
- If you don’t have turmeric, you can use half as much ground ginger or simply leave it out.
- Apples would be nice in here instead of pear, and Bosc pears can be used instead of Bartlett.
This Quinoa Glow Salad is special because:
It’s packed full of texture, flavor and skin-supporting ingredients
Every bite is incredibly satisfying
It’s a fantastic meal-prep salad as it keeps all week in the fridge
Even More Spring Salads
Shaved Brussels Sprouts and Butternut Squash Salad (Vegetarian)
Celery Chopped Salad with Apricots, Gorgonzla and Pecans
If you make my Quinoa Glow Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Quinoa Glow Salad (Gluten-free, Vegetarian)
Equipment
- 1 Mandoline (Optional)
Ingredients
Lemon-Turmeric Dressing:
- 3 tablespoons Lemon Juice, from one juicy lemon
- ⅓ cup Extra-Virgin Olive Oil
- ½ teaspoon Dijon Mustard
- 1 teaspoon Maple Syrup
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Kosher salt
- Black Pepper
Salad:
- Kosher salt
- ⅛ teaspoon Fresh Cracked Black Pepper
- 1 cup Dried Quinoa, rinsed
- ½ Medium Red Cabbage, cut lengthwise into 4 pieces
- 2 Large Carrots, peeled, halved, and sliced into 2 inch pieces
- 2 Large Shallots, peeled and sliced thin
- 1 Bartlett Pear, cored and diced small
- 3 ounces Goat Cheese, crumbled
- ½ cup Fresh Parsley, chopped
- Flaky sea salt, such as Maldon (for finishing, optional)
Instructions
- Preheat the oven to 400 Degrees F.
- In a large serving bowl, whisk together the dressing ingredients. You will use this bowl to toss your salad so set that aside.
- On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.
- Roast for about 30 minutes until browned and tender, shaking the pan around halfway through..
- Meanwhile, bring a medium saucepan filled with generously salted water to a boil. Add the quinoa and cook it like pasta, simmering until just tender according to package directions. Drain and return the quinoa to the pan. Cover the top with a paper towel, then the lid and set aside.
- Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl. If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.
- Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.
- Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.
- This salad will keep in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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