Share:
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.
Join our email community
Learn more about The Fast 800 approach to healthy living by receiving our free content, health tips and recipes as well as exclusive offers, delivered straight to your inbox.
