Quinoa Salad with Chickpeas and Roasted Carrots
I made this salad for a potluck Independence Day party; inspired by a dish I got for lunch from a small deli-like restaurant in San Francisco. This dish is perfect for a crowd. It’s easy to scale up or down. It’s even better the second day once all the dressing and flavors have melded, so you can make it ahead. It tastes great warm or at room temperature. It’s also healthy and uses mainly pantry staple ingredients, so it’s easy to throw together at the last minute. Sprinkle the top with fresh chopped scallions or parsley just before serving to add some green to the dish.
You could also serve it as a main dish with spinach, roasted broccoli or a green salad as a side dish.