Supergrains with Moroccan-spiced carrots
These ancient grains (quinoa and amaranth) are nutritional powerhouses – not to mention they give salads an interesting taste. Serve with grilled chicken or crumble over feta if you like. The recipe calls for a cup of quinoa but you can mix a bit of amaranth in there.
|1 cup||Quinoa, (white, red and black)|
|250 g||Baby carrots, scrubbed and halved if larger|
|2 Tbsp||Olive oil|
|1 Tbsp||Cumin seeds|
|1 tsp||Moroccan spice|
|100 g||Baby spinach, leaves|
|1||Orange, peeled and diced, plus juice for the dressing|
|¼ cup||Pumpkin seeds, toasted|
|1 bunch||Mint leaves, small|
- Preheat the oven to 180C.
- Combine the water and quinoa, and bring to the boil. Cover and set at a low simmer for about12 minutes.
- Remove the lid and cook for a further 3 minutes to absorb any remaining moisture.
- Meanwhile, toss the scrubbed carrots with oil, cumin seeds and Moroccan spice, and arrange in a single layer in a roasting dish lined with baking paper.
- Cook for 15-20 minutes until tender and starting to colour.
- Toss the quinoa with the baby spinach leaves, orange flesh and carrots, and arrange in a salad bowl.
- Sprinkle with pumpkin seeds and mint and drizzle with the dressing.
- For the dressing, combine the ingredients in a screw-top jar and shake well.