Roast Carrot and Quinoa Salad

Recipes Roast Carrot and Quinoa Salad

Nothing beats a good hearty salad and especially one that heroes in seasonal produce and goes next level in flavour and texture with herbs, spices, toasted seeds and a seriously yum dressing! This quinoa salad is a great balanced meal on its own, easy to prep for lunches, serve with a barbecue feast or take to an event!

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’.

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.
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.
To make dressing: In a small bowl combine dressing ingredients, mix well and set aside.
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