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Black Quinoa & Roasted Carrot Salad

by noshnosh (follow)
Easy (2829)      Dinner (2226)      Healthy (1862)      Lunch (1755)      Vegetarian (1494)      Family (1476)      Quick (1369)      Simple (957)      Kids (736)      Vegan (731)     

I love this salad for its unexpected but arresting chilli and lemon zesty-ness. It is wholesome and filling - thanks to the protein and fibre punch of the quinoa and chickpea combination - and can easily be served as a substantial main.

The eye grabbing colours against the black quinoa also make it a beautiful feast to share with others.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 4 servings

Ingredients
1/2 cup black quinoa
1 cup vegetable stock
100g mixed slivered almonds and pine nuts
6 carrots, peeled and chopped
1 can chickpeas, rinsed and drained
1 tbsp extra-virgin olive oil
1 red onion, finely sliced
1 lemon, juice of
100g mint, roughly chopped
100g coriander, roughly chopped
1-2 red chillies, finely sliced
1 tsp cumin powder

Method
Preheat oven to 200C.
In a small saucepan, place the quinoa and vegetable stock over a medium heat and bring to the boil. Reduce to a simmer and cook until tender and fluffy.

Dry roast the almonds and pine nuts in a hot pan, tossing frequently to brown. Remove from heat.

Scatter the carrots and chickpeas over a lined baking tray and drizzle with the olive oil. Roast for 20 minutes or until the carrots are tender and browned.


Put the salad together in a large serving bowl, mixing all the ingredients through. Generously season with cracked black pepper, and enjoy served warm.


Categories
#Vegan
#Vegetarian
#Healthy
#Easy
#Quick
#Simple
#Salad
#Vegetables
#Kids
#Family
#Winter
#Summer
#Lunch
#Dinner
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