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June 30, 2018

Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots

by Anne Paddock

The perfect summer lunch plate – Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots – was inspired by a Purple Carrot recipe (Chipotle Roasted Carrots with Confetti Quinoa Salad, Black Beans, and Cumin Yogurt).

I’m a big fan (and subscriber) of Purple Carrot TB Performance meals (high in protein, gluten-free, and plant-based) but I prefer little or no added oils and no creamy yogurt or vegan mayo sauces.  So, whenever I start to cook one of these meals, I figure out ways to reduce, eliminate, substitute, and/or add other ingredients so as to not give up flavor.

A lighter dish sans the yogurt and added oils, my version also includes the addition of apple cider vinegar and celery seed for a super tasty slaw, and chopped Marzano tomatoes and avocado for that southwestern touch.

Easy to make, the Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots is bold with a variety of textures and flavors to satisfy.

Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots (serve 4)


  • 2 cups shredded cabbage
  • 1/2 cup corn (1 ear)
  • 1/4 cup peppadew peppers or roasted red peppers, chopped
  • Juice of 1/2 lime
  • 1/2 teaspoon apple cider vinegar
  • 1/8 teaspoon celery salt
  • 1/4 cup chopped cilantro leaves
  • 1/2 cup quinoa
  • 15 ounce can black beans (I use Eden organic, no salt added). drained and rinsed
  • 6 small marzano tomatoes (or cherry tomatoes),chopped
  • 1/4 cup chopped cilantro leaves
  • 16 ounces fresh carrots (multi colored or rainbow, if available)
  • grapeseed oil spray
  • 1 teaspoon coconut palm sugar
  • 1 Haas avocado, chopped
  • salt and pepper


Preheat the oven to 425 degrees.

Line a cookie sheet with a piece of parchment paper.

Peel and slice (on the diagonal) the carrots and place in a small mixing bowl. Quickly (1 second) spray the grapeseed oil on the carrots, Stir. Spray once more. Gently sprinkle the coconut palm sugar over the carrots and stir to blend. Pour the carrots onto the parchment paper lined cookie sheet and bake for about 20-25 minutes (until tender but not mushy. The cooking time greatly depends on the thickness of the carrot slices).

Place the quinoa in a small saucepan with 1 cup of water. Bring to a boil, lower the heat to a light simmer, cover and cook for about 10-12 minutes until the water is absorbed and the grains begin to burst. Remove from the heat. Add the black beans, tomatoes, and cilantro and stir to blend. Salt and pepper to taste. Set aside.

In a small bowl using a whisk, blend the lime juice, apple cider vinegar, and celery seed. Set aside.

In a small mixing bowl, place the cabbage, peppers, corn and cilantro leaves. Stir to blend and then pour the lime juice/vinegar/celery seed mixture over the slaw and stir to blend.

Divide the slaw among four plates along withe black bean quinoa salad, and roasted carrots. Top each plate with 1/4 of the chopped avocado. Sprinkle a touch of salt over the top and serve.

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