This recipe and image don’t belong to me, however, this recipe was so good I had to share.
I’d not tasted Quinoa before {I had only just tried pistachios- omg where have they been all my life} it was off limits in our house after the husband declared I’m not eating that ‘I don’t like it’ which I am assuming means he has tried it instead of behaving like his third child the most irritating eater in the world; besides it went through hype at one stage, being a superfood and we all know how I feel about hype 😉
I first tasted this salad at a work function when one of our teachers brought it in. Mrs R not only is a super teacher but has this uncanny knack for making all the delicious things and then making it look like it did in the pictures. This salad put my chilli chickpeas to severe shame. Its the type of salad that you take when asked to take something to a dinner party and you want everyone to ask for the reciepe which everyone will for this one. It will make you look super hip because it not only has Quinoa something very exoctic sounding and a super food but fetta. Sha bang right there a woman {man} of the world.
And just so you look super fancy when everyone asks what it is, I you-tubed how to actually say Quinoa because I had no idea – naturally and for those not wanting to press on the link and be amazing its Ki-nwa.
Anyway, this salad would be perfect summer or winter. Hot or cold. Its just yum.
Quinoa, pistachio and honeyed carrot salad.
What you will need:
1 cup (200g) quinoa, rinsed, drained
2 large carrots, peeled, thinly sliced diagonally
2 tablespoons honey
2 teaspoons ground cumin
1/4 cup (35g) shelled pistachios
2 tablespoons olive oil
1 teaspoon ground paprika
1 lemon, zested, juiced
1/2 cup fresh mint leaves
1/2 cup coriander leaves
100g marinated feta, crumbled
How to:
Place quinoa in a medium saucepan. Cover with 1 1/2 cups (375ml) water. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and liquid is absorbed. 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 remaining honey.
Combine quinoa, carrot, pistachio, mint and coriander in a large bowl. Drizzle with the paprika mixture and toss to combine. Place on a serving plate. Top with feta and sprinkle with lemon zest.
xxDeb
