Roast Carrot and Quinoa Salad

This roast carrot and quinoa salad is full of fresh flavours, crunchy seeds and wholesome ingredients for a satisfying meal or side.
Salads
15 min prep
40 min cook
4 serves
2.5 serves of veg
  • 500g carrots, tops trimmed and washed.
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 bunch broccolini
  • ¾ cup tri-colour quinoa*, rinsed
  • 1 1/3 cup salt reduced vegetable stock*
  • 1 cup canned brown lentils
  • 25g reduced fat fetta
  • 1 handful of herbs (e.g coriander/mint/parsley/dill)
  • ¼ cup toasted seeds (e.g. pumpkin, sunflower and sesame)

Dressing:

  • 2 tbsp olive oil
  • 1 shallot, finely diced
  • 2 tsp Dijon mustard*
  • 1 tsp honey
  • Juice of 1/2 lemon

 

*For gluten free, check the products are ‘gluten free’.

  1. Preheat the oven to 180°C. Lay the carrots on a roasting tray, drizzle in some oil and then sprinkle over the cumin, coriander and pepper and toss well. Roast for 20 minutes, before adding the broccolini to the tray (give it a toss to coat in oil) and roast for another 15-20 minutes or until tender.
  2. To cook quinoa: Rinse quinoa in a fine mesh colander under running water for 30 seconds. Add quinoa and stock to a small saucepan. Bring to the boil over medium-high heat. Once boiling, reduce heat to a gentle simmer. Cook until the quinoa has absorbed all the water about 10-15 minutes. Remove from heat, cover and let sit for 5 minutes before fluffing with a fork.
  3. To make dressing: In a small bowl combine dressing ingredients, mix well and set aside.
  4. To assemble salad: In a large bowl gently combine the quinoa, lentils, vegetables, seeds, fetta, herbs before pouring over the dressing.

Serving Suggestion: Vegetable stock can be swapped for water. Lentils can be swapped for other beans such as black beans. Seeds and herbs can be tailored to your preference or based on what you have on hand.

Storage: This salad can be stored in an airtight container in the refrigerator for 3 days.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help prepare the dressing and help assemble the salad, they can select their favourite herbs and seed combination to try in this salad.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 356g Per serving Per 100g
Energy (kJ) 1630 458
Fat (g) 17.8 5.0
Saturated fat (g) 3.2 0.9
Carbohydrates (g) 39.5 11.1
Sugars (g) 11.7 3.3
Fibre (g) 10.6 3.0
Protein (g) 15.2 4.3
Sodium (mg) 535 151

Acknowledgement

Recipe originally published by Nutrition Australia and created by Nutritionist Steph Geddes, Body Good Food, adapted by Health and Wellbeing Queensland.

Healthy Eating

More healthy recipes to inspire

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Browse all
Vegetarian

Sweet Potato Chips

You won’t have to sacrifice on taste or indulgence when it comes to these delicious, oven-baked, sweet potato chips.
Nut free
Tropical Frozen Yoghurt Bites

Tropical Frozen Yoghurt Bites

Made with juicy fruit and tangy yoghurt, these tasty bites are easy to whip up and great for healthier snacking
Nut free

Soft Fish Tacos

It’s tacos any day when they’re this good. Bright and tasty, these guys will entice the fish fence-sitters.
Vegetarian

Sweet Potato and Avocado Salad

Enjoy tender roasted sweet potato tossed with fresh avocado, black beans and rocket.
Vegetarian

Crispy Smashed Potatoes with Herb Salsa

Topped with tangy salsa and served with creamy yoghurt for dipping they make a delightful side dish.
Nut free

Pear and Banana Pikelet

These soft pear and banana pikelets are a delicious, family-friendly breakfast made with wholemeal flour and fruit.