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Roasted Carrot, Chicken, and Grape Quinoa Bowl

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 20 mins
Total time 30 mins
Yield Serves 4
Caramelized carrots and fresh, juicy grapes lend a welcome sweetness to this quinoa.

Ingredients

  • 2 cups (3/4-inch) diagonally cut carrot
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 5 tablespoons plain 2% reduced-fat Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 1/2 cups seedless red grapes, halved
  • 1/2 cup thinly sliced green onions
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup toasted sliced almonds
  • 4 cups mixed salad greens

Nutrition Information

  • calories 371
  • fat 12.3 g
  • satfat 1.6 g
  • monofat 6.2 g
  • polyfat 2 g
  • protein 25 g
  • carbohydrate 44 g
  • fiber 7 g
  • cholesterol 51 mg
  • iron 3 mg
  • sodium 502 mg
  • calcium 142 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450° for 15 minutes or until tender.

  3. Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov