Roasted Carrot, Chicken And Grape Quinoa Bowl From Cooking Light

• 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 cooked 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

1. 1. Preheat oven to 450u0b0.
2. 2. Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450u0b0 for 15 minutes or until tender.
3. 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.
4. Note:
5. 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
6. Robin Bashinsky, Cooking Light
7. SEPTEMBER 2014

carrot, olive oil, kosher salt, cooking spray, yogurt, lemon juice, water, honey, ground cumin, freshly ground black pepper, quinoa, skinless, red grapes, green onions, parsley, almonds, mixed salad greens

Taken from www.epicurious.com/recipes/member/views/roasted-carrot-chicken-and-grape-quinoa-bowl-from-cooking-light-52920811 (may not work)