Citrus Pistachio Quinoa Salad

By Chef Brittany Valles

6 tablespoons Extra Virgin Olive Oil

3 tablespoons Champagne Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Tahini

1 teaspoon Agave

1 teaspoon Herbs de Provence

½ teaspoon Sea Salt

¼ teaspoon Ground Black Pepper

4 each Medium diced Small Carrots

1 teaspoon Garlic Paste

1 teaspoon Extra Virgin Olive Oil

½ teaspoon Dried Thyme

½ teaspoon Sea Salt

¼ teaspoon Ground Black Pepper

2 bags (20oz) PuraVida Citrus Herb Organic Grains

2 cups Arugula

4 oz Small diced Feta Cheese

¼ cup Roasted Pistachios

Preheat oven to 375*. Gather ingredients for salad. Microwave citrus herb grains until warm and let cool.
In a small mixing bowl add all ingredients for the dressing except the oil. Whisk together and then slowly reign in the oil until emulsified. In another mixing bowl, add all ingredients for roasted carrots and toss together until carrots are coated and pour onto a sheet tray and bake for 15 minutes. Remove from oven and allow to cool to room temperature (These can be prepped ahead of time as well).
In your salad bowl, add carrots, citrus herb organic grains, arugula and dressing and gently toss. Top with feta cheese and pistachios and then enjoy!