Description
Celebrate Easter with these delicious and vibrant dairy-free side dishes that everyone will enjoy.
Ingredients
Scale
- 2 lbs Roasted Carrots (Use a mix of rainbow carrots for color.)
- 3 tbsp Olive Oil (For roasting the carrots.)
- 1/4 cup Fresh Herbs (Thyme or Parsley) (Chopped for garnish.)
- to taste Salt and Pepper (For seasoning.)
- 1 cup Quinoa Salad (Cooked and cooled.)
- 1 Cucumber (Diced.)
- 1 cup Cherry Tomatoes (Halved.)
- 1/4 Red Onion (Finely chopped.)
- 3 tbsp Lemon Juice (Freshly squeezed.)
- 1 Avocado (Diced.)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and trim the carrots, then toss them with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the carrots for 25-30 minutes, until tender and caramelized.
- In a large bowl, combine cooked quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, lemon juice, and diced avocado. Toss gently to combine.
- Serve the roasted carrots alongside the quinoa salad for a colorful and festive Easter side dish.
- Category: Side Dish
- Cuisine: American
Keywords: Easter side dishes, dairy-free recipes, healthy sides, roasted vegetables