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Quinoa, pistachio and honeyed carrot salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Try a delicious quinoa salad with pistachios and honey-glazed carrots for a nutritious side dish.
Ingredients:
  • 200g quinoa
  • 2 large carrots, peeled, thinly sliced diagonally
  • 57.20 gm honey
  • 5.00 gm ground cumin
  • 35g pistachio
  • 2.50 gm ground paprika
  • 1 lemon, zested, juiced
  • 125.00 ml fresh mint leaves
  • 125.00 ml coriander leaves
  • 100g marinated feta, crumbled
Instructions:
  • In a medium saucepan, add quinoa and cover it with 1 1/2 cups (375ml) of water. Bring to a boil over high heat, then lower the heat and simmer covered for 15 minutes until quinoa is tender and water is absorbed. Let it rest covered for another 15 minutes before serving.
  • Preheat oven to 200C. Line a baking tray with baking paper. Toss carrot with 1 1/2 tablespoons of honey and ½ tsp of cumin. Roast for 15 minutes until carrots are caramelized, turning occasionally.
  • 1. Lay out pistachios on a baking tray alongside the carrot. Bake for 5 minutes, or until they are lightly toasted. Coarsely chop the pistachios.
  • In a small saucepan, gently warm the oil over low heat. Stir in the paprika and rest of the cumin and cook for 1 minute until fragrant. Remove from the heat and blend in the lemon juice and remaining honey using a whisk.
  • In a large bowl, mix quinoa, carrot, pistachio, mint, and coriander. Drizzle with the paprika mixture and toss well. Transfer to a serving plate, then top with feta and sprinkle with lemon zest.

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