Ingredients
- 200g quinoa
- 1 medium onion, finely chopped
- 1kg carrots,
- 1 tsp sugar
- 3 cloves garlic, crushed
- 2 medium green chillies
- Pinch ground cloves
- ¼ tsp ground ginger
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp white wine vinegar
- 1 tsp chopped preserved lemons (skin only)
- Fresh coriander, roughly chopped Salt
- 75ml natural yoghurt
Tags
Vegetarian
Summer
Salad
SPICY CARROT & QUINOA SALAD
Method
- Place the quinoa in a saucepan
- Cover with cold water; bring to a simmer
- Cook until tender 10-12 minutes, drain and rinse under cold running water
- Spread on a tray to cool and dry out – 10-12 minutes
- Bring a saucepan of boiling salted water to the boil
- Peel carrots and cut into angles creating large chunks
- Place the carrots in the water and simmer for 10 minutes or until tender but still have a slight crunch
- Drain and leave to dry out
- In a large pan, heat the oil
- Saute the onion until soft and slightly brown and add the cooked carrots
- Remove the seeds from the chillies, dice finely and add to the saucepan with the remaining ingredients, except for the coriander and yoghurt
- Remove from the heat and season to taste, mix through the quinoa
- Add the coriander and mix through
- Drizzle over the yoghurt and a drizzle of extra virgin olive oil
Comments
CARROTS: are the fundamentals to so many meals. They add sweetness, valuable vitamins and minerals and of course add colour to so many of our dishes. Try experimenting with different forms of cookery such as roasting, steaming, grating raw into salads and marinades, great in juice and of course delicious in cakes!
Thanks to WAIRUNA ORGANICS for supporting this recipe
