Be full of energy, protein and a delicious flavor with very few calories with this delicious quinoa salad and roasted carrots.
Ingredients
- 2 teaspoons sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1 teaspoon coriander, ground
- 1 teaspoon cinnamon, ground
- ½ teaspoon cayenne pepper
- ¼ teaspoon cardamom, ground
- Salt
- Black pepper
- 4 large carrots, finely sliced lengthwise
- 1 small red onion, thinly sliced
- 7 tablespoons extra virgin olive oil
- ½ cup walnuts
- 1 cup red quinoa
- 2 cups water
- 2 tablespoons fresh lemon juice
- 140 grams lettuce
- ½ teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ cup dehydrated cranberries
- 2 tablespoons parsley, chopped.
Preparation
- Preheat oven to 204º C.
- In a small bowl mix paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne pepper, cardamom and 1 tsp salt and pepper.
- In a medium bowl combine carrots with onion and 2 tablespoons oil. Add 1 tablespoon spice mixture and mix well. Arrange the vegetables on a rimmed baking sheet and roasts 20 to 25 minutes, turning once or twice, until tender.
- Spread walnuts on a pie pan and bake for 7 minutes, until browned. Let cool and then sink.
- In a medium saucepan combine the quinoa with 2 teaspoons spice mixture and 2 cups water and bring to a boil. Cover and let simmer until water is absorbed and quinoa is tender, about 17 minutes. Uncover, stir slightly with a fork and let cool slightly.
- In a large bowl combine 2 tablespoons oil with 1 tablespoon lemon juice and season with salt and pepper. Add lettuce and stir to combine. Spread the lettuce on a large platter. In the same bowl mix 3 tablespoons oil with 1 tablespoon lemon juice and zest, mustard and 1 teaspoon spice mixture; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and stir well.
- Serve quinoa salad on lettuce.