Recipe du jour: Roast carrot and quinoa salad #healthy #spicy
Had carrots in the fridge.
Quinoa in the cupboard.
Spices in jar.
Preserved lemons sitting on the windowsill.
And nothing on my plate.
Voila ! Roast carrot and quinoa salad adulterated from goodfood.
I was also inspired by this fabulous gluten free/Celiac food blog.
You need for 6 fashionistas and 34 models:
2 tsp sweet paprika
1 tsp ground turmeric
1 tsp cumin seeds smashed and ground.
1 tsp ground ginger
1 tsp coriander seeds smashed and ground
1 tsp ground cinnamon
Salt and freshly ground black pepper
2 bunches carrots, scrubbed and sliced lengthwise
1 small red onion, thinly sliced
7 tabsp extra-virgin olive oil
½ cup raw almonds
1 cup quinoa 2 cups water
2 tbsp fresh lemon juice
3 cups large leaf rocket
½ tsp finely grated lemon zest and ¼ of a preserved lemon
1 tsp Dijon mustard
2 tbsp flat-leaf parsley, chopped
• Slip into an Alexander Wang jumpsuit.
• Pull on Givenchy sneakers.
• Sock down a wine or ten.
• Preheat oven to 190C.
• Ask George Clooney to smash and ground cumin and coriander seeds.
• NB: Double the amount if you want it tangy. Double the George if you want it sexy.
. Chop up the preserved lemons, the zest and juice the lemons.
• Chop up the carrots into long thin stick figures like a supermodel.
• Apply waterproof mascara.
• Pop on new Prada sunglasses and chop onion #don’t cry.
• In a small bowl, mix all the spices with a 1 tsp of salt and 1 tsp of pepper.
• In a medium bowl, toss carrots with onion and 2 tablespoons of oil.
• Add 1 tabsp of spice mix and toss to coat. Think a Celine coat.
• NB: Use some of the spice mix to cook the quinoa and leave some to toss over the salad just before you serve it .
• Spread vegetables on a baking dish and roast for 20 to 25 minutes, stirring once or twice, until tender as George on a hot summer’s night in lake Como.
• Spread almonds on a baking tray and bake for about seven minutes, until golden, then cool and coarsely chop.
• Pour another glass of wine.
• In a medium saucepan, combine quinoa with 2 tsp of spice mix and water and bring to a boil.
• Cover and simmer over low heat until water is absorbed and quinoa is tender, about 17 minutes.
• Uncover, joosh up with a fork and let cool slightly.
• In a large bowl, whisk 2 tabsp oil with 1 tabsp lemon juice.
• Season with salt and black pepper.
• Add rocket, toss to coat and spread on a large platter.
• In the same bowl, whisk remaining oil with remaining lemon juice, lemon zest, preserved lemon mustard and 1 tsp of spice mix; season with salt.
• Add quinoa, almonds, parsley and roasted vegetables and toss well.
• Spoon quinoa salad on the rocket and serve.
• Voila !
