Roast carrot and quinoa salad
Quinoa is a grain-like crop grown originally in South America for its edible seeds. Closely related to beetroot and spinach, it is found in supermarket health food sections, health food shops or nut and spice shops.
Ingredients
2 tsp sweet paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cinnamon
Salt and freshly ground black pepper
2 bunches dutch carrots, scrubbed and sliced lengthwise
1 small red onion, thinly sliced
7 tbsp extra-virgin olive oil
½ cup raw almonds
1 cup quinoa
2 cups water
2 tbsp fresh lemon juice
3 cups large leaf rocket
½ tsp finely grated lemon zest
1 tsp Dijon mustard
2 tbsp flat-leaf parsley, chopped
Method
Preheat oven to 190C.
In a small bowl, mix spices, 1 tsp of salt and 1 tsp of pepper. In a medium bowl, toss carrots with onion and 2 tablespoons of oil. Add 1 tbsp of spice mix and toss to coat. Spread vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender. Spread almonds on a baking tray and bake for about seven minutes, until golden, then cool and coarsely chop.
In a medium saucepan, combine quinoa with 2 tsp of spice mix and water and bring to a boil. Cover and simmer over low heat until water is absorbed and quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
In a large bowl, whisk 2 tbsp oil with 1 tbsp lemon juice and season with salt and black pepper. Add rocket, toss to coat and spread on a large platter. In the same bowl, whisk remaining oil with remaining lemon juice, lemon zest, mustard and 1 tsp of spice mix; season with salt. Add quinoa, almonds, parsley and roasted vegetables and toss well.
Spoon quinoa salad on the rocket and serve.
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