GF : DF (optional): SF : V
Serves 4-6 as a side
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!
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)
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.
Sides & Salads