Roasted Baby Dutch Carrot Salad w Black Organic Quinoa in Yogurt Dressing

Roasted Baby Dutch Carrot Salad w Black Organic Quinoa in Yogurt Dressing

Posted 2014-05-15 by GiGi GMV follow

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.

Let's call it the 'Super Food Salad'.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 8 servings

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 lemon
100g mint
100g coriander
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.
  • Turn once.

  • 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.
  • Add cumin.
  • 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.
  • Season with salt & pepper (optional)
  • Serve warm.

  • A salad to be repeated for sure.


    225189 - 2023-07-17 08:46:05


    Copyright 2024 OatLabs ABN 18113479226