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Spicy carrot quinoa kimchi salad

Bit of tongue teaser if you say this one too quick, also very delicious for the tastebuds on your tongue.

I served this salad up for staff lunch the other, they loved, and to be honest I continued loving it over the weekend – it’s a keeper and eater for the days following without spoiling. Love that.

If sriracha is not on hand, use chilli and lemon in the yoghurt dressing, can also swap for a coconut yoghurt if you prefer dairy free and vegan.

Lemme know how you go cooking it!

SPICY CARROT QUINOA KIMCHI SALAD 

Serves 4-6 as a side

Gluten free : sugar free : dairy free (optional) : vegetarian

1kg carrots, sliced 5mm thick into coins

2 tablespoons olive or coconut oil, melted

1 cup quinoa, rinsed

1/2 cup peanuts, roughly chopped

200g cherry tomatoes, halved

4 asian shallots, white part only, finely sliced

1 cup mint leaves, shredded

2 teaspoons coriander seeds – or if none use fresh coriander leaf and stalk to taste

1/4 cup kimchi (or more if you wish for a spicier experience)

Sriracha yoghurt:

1 tablespoon sriracha sauce

1/2 cup natural greek yoghurt

sea salt and black pepper

To serve: lemon wedges

 

Preheat oven to 200C, line a large baking tray with greaseproof paper and place carrots on the tray, drizzle with oil and place in oven to cook for 40 minutes. Whilst carrots are cooking cook your quinoa until tender. (I use 1.5 cups water to 1 cup quinoa as a ratio, bring to the boil and then reduce heat and cook uncovered until the water is absorbed, then fluff with a fork). In a small bowl whisk together sriracha and yoghurt and set aside. Once carrots are cooked, sprinkle quinoa  over the tray, followed by tomatoes, mint, shallots, peanuts, coriander seeds and kimchi. Dollop or drizzle sriracha yoghurt over the top, season with sea salt and black pepper and serve with lemon wedges on the side.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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