This is a fabulous wholesome carrot and quinoa salad that is perfect with your Sunday roast.
I absolutely adore this salad of mine. It is bursting with flavour, healthy and low in calories; and above all, it is super delicious filled with nutritious gems like chickpea, black quinoa and pine nuts.
Ingredients 3 bunches of baby dutch carrots
1/2 cup black quinoa
1 can of chickpea
1 cup Greek-style yoghurt
1 cup vegetable stock
100g mixed silvered and pine nuts
1 spanish onion
1 red chili
1 teaspoon cumin powder
1 tablespoon extra virgin olive oil
Preheat oven to 200C.
Wash and trim the dutch baby carrots.
Drain and rinse the chickpea from the can.
Pat dry on paper towel.
Place carrots on baking trays and drizzle with extra virgin olive oil.
Season with salt.
Roast for 20 minutes or until the carrots are tender soft.
Place chickpea in a separate baking tray and roast for 10-15 minutes until golden.
Rinse 1/2 cup of black quinoa. Leave them in the vegetable stock for 15 minutes.
In a small milkpan, bring the vegetable stock & quinoa to a boil.
Stir frequently and let it simmer.
Quinoa will absorb all the stock and they should look plump and glistering. Fluff them up with a fork.
Toast the silvered almond nuts and pine nuts on a dry hot pan. Toss frequently.
Remove and set aside.
To make the Greek yoghurt dressing:
Finely dice the spanish onion.
Roughly chop up the mint and coriander leaves.
Combine the Greek yoghurt, chopped mint & corander, diced spanish onion and some chili together.
Add lemon juice.
Season with salt.
Mix well to combine.
You should get a rich creamy yogurt dressing with a lovely tangy taste.
Remove the roasted carrots from the oven.
Plate the carrots on a large plate.
Add chickpeas, roasted nuts and quinoa on top.
Drizzle the yoghurt salad dressing mixture on top. Toss to combine.