Roasted Carrot + Feta Salad
INGREDIENTS
4 carrots, quartered lengthways then cut in half
1 red onion, thickly sliced
Olive oil
¼ cup (60ml) honey
2 Tbsp red wine vinegar
1 cup quinoa
1 cup organic veggie stock
1/3 cup sultanas
½ cup walnuts, roughly chopped
180g feta, cubed
1 cup fresh mint, finely chopped
1. Preheat oven to 200 degrees Celsius. Line baking tray with baking paper.
2. Roast veg: Add the carrots and onion to a large mixing bowl. Season with salt and pepper and coat in olive oil. Give them a good toss them add them to the baking tray. Put the tray in the oven for 20 minutes, shaking occasionally.
3. Cook quinoa: In a medium saucepan, add one cup of water, stock and quinoa to the boil with the lid on. Once boiling, turn down to the lowest heat to gently simmer for 15 minutes or until all liquid is absorbed and quinoa is tender.
4. Dressing: While the quinoa is cooling a little, combine the red wine vinegar, honey and a glug of olive oil to a small jug.
5. Assembling: Place quinoa in the bowl that was used for coating the carrots, along with sultanas, walnuts, mint and feta. Pour the dressing over the top.
VARIATIONS:
Swap quinoa for brown rice or couscous
Swap sultanas for cranberries
Swap walnuts for pinenuts
Swap feta for haloumi
I made this for dinner last night and my husband (repeatedly) told me this was one of the best meals I had ever made!! I couldn’t get enough of the leftovers for lunch today!
I also cooked two chicken breasts in some Braggs liquid aminos seasoning (from the health food shop) in a frying pan then sliced them up on top for a bit of extra protein. You could also bake salmon or have it with tofu.