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

  1. Preheat the oven to 200°C, 180°C fan.
  2. Place the carrots in a roasting tray and sprinkle with the olive oil. Roast for 20-25 minutes, until tender.
  3. Meanwhile, sprinkle the turmeric and paprika in a pan of water, add the quinoa and cook according to pack instructions.
  4. 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.
  5. 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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