Roast Carrot and Quinoa Salad

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Nothing beats a good hearty salad and especially one that heroes in season produce and goes next level in flavour and texture with herbs, spices, toasted seeds and a seriously yum dressing! This a great one as a balanced meal on its own, as meal prep to have for lunches for the week or to serve with a BBQ feast or take to BYO event!

4

Serves

0

Serves of fruit (per serve)

3.5

Serves of vegetables (per serve)

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
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

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Nutrition per serving

1796.5 kJ	24.1g Fat	4.9g Sat. Fat	29.4g Carbs	11.9g Sugars	12.9g Fibre	17.6g Protein	231.6mg Salt
469 per 100 g	6.3g per 100 g	1.3g per 100 g	7.7g per 100 g	3.1g per 100 g	3.4g per 100 g	4.6g per 100 g	60.4mg per 100 g

Acknowledgements

Recipe originally published by Nutrition Australia and created by Nutritionist Steph Geddes, Body Good Food.

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