1/2 pound carrots (cut into 1 1/2-inch pieces)

2 tablespoon olive oil

1/2 teaspoon turmeric

salt and pepper to taste

2 cups cooked quinoa

2 cups shredded chicken

1/2 cup marinated mushrooms

3 cups greens (romaine, Spring mix or other dark greens)

3/4 cup crumbled Feta cheese

1 avocado, cubed

Light balsamic vinaigrette or other light dressing

Preheat oven to 425 degrees. Toss carrots in the olive oil then season with salt, pepper and turmeric. Roast carrots on a baking sheet for 18 to 20 minutes, or until tender. In a large serving bowl mix carrots with remaining ingredients, stir to combine and toss with dressing. Serves 4.

Adapted from a recipe by Charlyne Mattox and Lindsay Hunt, published in Real Simple magazine.