Stashcook: Meal Planner & Recipe Keeper

Roasted Carrot & Quinoa Salad with Lemon Herb Dressing Recipe

Name: Roasted Carrot & Quinoa Salad with Lemon Herb Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 head of garlic; 600 g carrots, halved lengthways; 1 red bell pepper; 1 yellow bell pepper; 2 tablespoons lemon juice; 150 g baby spinach; 200 g quinoa; 1 bunch of cilantro; 1 bunch of basil; 80 g roasted cashews; 2 tablespoons extra-virgin olive oil; Salt and pepper to taste

Stashcook

This is a yummy salad with roasted carrots and quinoa. It has a lemony dressing with fresh herbs. You mix it all together and eat it. It's good for lunch or dinner.

Ingredients

1 head of garlic

600 g carrots, halved lengthways

1 red bell pepper

1 yellow bell pepper

2 tablespoons lemon juice

150 g baby spinach

200 g quinoa

1 bunch of cilantro

1 bunch of basil

80 g roasted cashews

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

Method

Preheat your oven to 200°C (400°F). Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in foil, and place on a baking sheet.

Place the halved carrots on the same baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast in the oven for 30 minutes or until the carrots are tender and the garlic is soft.

While the carrots and garlic are roasting, cook the quinoa according to the package instructions and set aside to cool.

Char the red and yellow bell peppers over an open flame or under a broiler until the skin is blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel away the skin, remove the seeds, and chop the peppers.

Squeeze the roasted garlic out of its skin and mash in a small bowl. Whisk in the lemon juice and season with salt and pepper to create the dressing.

Chop the cilantro and basil, reserving a few leaves for garnish. Roughly chop the cashews.

In a large bowl, combine the cooled quinoa, roasted carrots, charred bell peppers, baby spinach, and chopped herbs. Pour over the lemon herb dressing and toss to combine.

Serve the salad garnished with the reserved herb leaves and roasted cashews.

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