Quinoa, Pistachio & Honeyed Carrot Salad

4
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"I have not made this myself but I do know someone who swears by this recipe. I am hoping to make this quite soon, as I prefer to try any recipe I post. From Taste.com"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (228 g)
  • Calories 450.2
  • Total Fat - 19.6 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 14 mg
  • Sodium - 264.8 mg
  • Total Carbohydrate - 56.3 g
  • Dietary Fiber - 8.5 g
  • Sugars - 13.6 g
  • Protein - 17.1 g
  • Calcium - 319.5 mg
  • Iron - 4.4 mg
  • Vitamin C - 34.6 mg
  • Thiamin - 0.3 mg

Step 1

Place the quinoa in a medium saucepan. Cover with 1 1/2 cups (375ml) water & bring to boil over a high heat. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and liquid is absorbed then set aside, covered, for 15 mins to rest.

Step 2

Meanwhile, preheat oven to 200C.

Step 3

Line a baking tray with baking paper. Combine the carrot, 1 1/2 tablespoons of the honey and ½ tsp of the cumin. Cook, turning occasionally, for 15 mins or until the carrot begins to caramelise.

Step 4

Spread pistachios over a baking tray. Bake with the carrot for 5 mins or until lightly toasted. Coarsely chop pistachios.

Step 5

Heat the oil in a small saucepan over low heat. Add the paprika and remaining cumin. Cook for 1 min or until aromatic. Remove from heat. Whisk in the lemon juice and then the remaining honey.

Step 6

Combine quinoa, carrot, pistachio, mint and coriander in a large bowl. Drizzle with the paprika mixture and toss to combine.

Step 7

Place on serving plate & top with feta, sprinkled with lemon zest.

Tips & Variations


No special items needed.

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