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Roast Carrot and Quinoa Salad
57 people liked
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, or to serve with a BBQ feast or take to BYO event!
4
Serves
0
Serves of Fruit
(Per Serve)
2.5
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 large bunch heirloom carrots, tops trimmed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 bunch broccolini
- 3/4 cup tri-colour quinoa, rinsed
- 1 cup cooked brown/green lentils
- 1 1/3 cup water or vegetable stock
- 25g fetta
- 1 handful coriander/mint/parsley/dill
- 1/4 cup seeds (e.g. pumpkin, sunflower and sesame), toasted
- Dressing: 2 tablespoons extra virgin olive oil, 1 shallot (finely diced), 2 teaspoons Dijon mustard, 1 teaspoon honey, juice of 1/2 lemon
METHOD:
- Preheat the oven to 180°C. Lay the carrots on a roasting tray, drizzle in some extra virgin olive oil and then sprinkle over the cumin, coriander and some salt 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.
- Meanwhile, cook the quinoa in 1 1/3 cups of water/stock on low heat until the water has been absorbed. Keep the lid on, take off the heat and let set for 5 minutes before fluffing with a fork.
- Combine the dressing ingredients and set aside.
- In a large salad bowl combine the quinoa, lentils, carrot, broccolini, seeds, fetta and herbs and pour over the dressing.
RECIPE NOTES:
NUTRITION: Per Serving
1861
kJ
20g
Fat
5.2g
Sat. Fat
43.4g
Carbs
13.4g
Sugars
12.6g
Fibre
16.4g
Protein
410mg
Sodium
NUTRITION: Per 100 grams
603
kJ
6.5g
Fat
1.7g
Sat. Fat
14g
Carbs
4g
Sugars
4.1g
Fibre
5.3g
Protein
133mg
Sodium
