March 03, 2017
Dinner, Main Dish, Side Dishes,
Grains, Quinoa, Nuts/Seeds, Pistachio, Vegetables, Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"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.
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.
Meanwhile, preheat oven to 200C.
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.
Spread pistachios over a baking tray. Bake with the carrot for 5 mins or until lightly toasted. Coarsely chop pistachios.
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.
Combine quinoa, carrot, pistachio, mint and coriander in a large bowl. Drizzle with the paprika mixture and toss to combine.
Place on serving plate & top with feta, sprinkled with lemon zest.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....