Spice Roasted Carrot Salad with Arugula, Quinoa, Pumpkin Seeds, and Lime Vinaigrette

From Chow Bella

1 lb carrots, peeled and cut into slices on the bias

1/4 tsp ground cumin

1/4 tsp ground coriander

coconut oil spray

2 tbsp fresh lime juice

2 tbsp avocado oil (or olive oil)

2 cups arugula

4 tbsp toasted pumpkin seeds

1 cup cooked quinoa

salt, pepper, and stevia, to taste

coconut oil spray

1. Preheat oven to 400 degrees. Place the carrots on a foil-lined baking tray sprayed with coconut oil spray. Toss with the cumin, coriander, and some salt and pepper. Roast 25-30 min, tossing halfway through, or until tender.

2. Blend the lime juice with the oil and salt and pepper, to taste.

3. Toss the roasted carrots with the arugula, quinoa, and dressing. Serve, garnished with the pumpkin seeds.