1 lb carrots, peeled and cut into 1” diagonal slices
1 small red onion, cut into 1/2” wedges
1 tablespoon thyme, chopped
3 tablespoons olive oil
1/4 teaspoon sea salt
Fresh ground pepper
1 cup red quinoa, rinsed
3 cups baby spinach
1 tablespoon SMAK DAB Mustard (Honey Horseradish, Wasabi Lime, White Wine Herb, Maple, or Beer Chipotle)
1 tablespoon lemon juice


Preheat oven to 400F. On a rimmed baking sheet, toss carrots, onions, thyme, and 2 tablespoons of oil. Season with salt, pepper, and roast about 40 minutes, stirring once.

In a saucepan, bring quinoa to a boil with 1 1/4 cups water. Cover, and reduce heat to a simmer until tender, about 15 minutes. Add spinach, cover, and let stand for 5 minutes.

Transfer quinoa and spinach to a bowl and add vegetables. In another bowl, whisk together mustard, remaining oil, lemon juice, and a pinch of salt and pepper. Drizzle over salad and toss.