Quinoa, Pistachio & Honeyed Carrot Salad
Recipe: #25729
March 03, 2017
Categories: Side Dishes, Quinoa, Pistachio, Australian, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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"
Ingredients
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 by Step Method
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
No special items needed.