Quinoa, Pistachio & Honeyed Carrot Salad
March 03, 2017
"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"
- 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
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.
Tips & Variations
No special items needed.