Download Stashcook Now. Get the best meal planning app for your family.

Roasted Carrot & Quinoa Salad with Lemon Herb Dressing Recipe

Roasted Carrot & Quinoa Salad with Lemon Herb Dressing recipe


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.


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


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.

© Copyright 2024 Stashbox Ltd. All rights reserved.