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Roasted Carrot and Quinoa Salad
Prep time:5 mins- Cook time:35 mins
Servings:4
A colourful side salad to compliment a shared meal with friends.
Nutrition facts(per serving)
Calories346
Ingredients
- 6 carrots, peeled and chopped
- 2 tbsp extra virgin olive oil
- 2 tsp ground turmeric
- 1 tsp ground paprika
- 150 g quinoa
- 4 tsp sesame oil
- 2 tsp cumin seeds
- 6 spring onions (scallions), trimmed and sliced
- 10 g sunflower seeds
- 40 g cashews
- 80 g watercress
- 80 g bean sprouts
- Fresh coriander (cilantro)
Instructions
- Preheat the oven to 200°C, 180°C fan.
- Place the carrots in a roasting tray and sprinkle with the olive oil. Roast for 20-25 minutes, until tender.
- Meanwhile, sprinkle the turmeric and paprika in a pan of water, add the quinoa and cook according to pack instructions.
- Heat the sesame oil in a small pan and fry the cumin seeds and spring onions, sunflower seeds and cashew nuts for 3-4 minutes.
- Toss together the carrots, quinoa, nuts and seeds and serve on a bed of watercress and mung bean sprouts. Garnish with coriander.
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