Rustic Carrot, Goat Cheese & Quinoa Salad
with Fresh Herbs
It’s hard not to feel your heart skip a beat when you look down at this rainbow on a plate. Proving that being big on health doesn’t mean taste has to suffer, this quinoa salad comes alive with rich garam masala, bright sweet potato and purple carrots, and rich creamy goat cheese. Now that’ll put a smile on your dial!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
200 g
sweet potato
1 packet
quinoa
1 tub
marinated goat cheese
(Contains: Milk;)
½ bunch
parsley
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1
purple carrot
½ sachet
garam masala
Not included in your delivery
½ sachet
olive oil
1.5 cup
water
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. To prepare the ingredients, peel and dice the sweet potato. Wash and slice the purple carrot into discs. Crumble the marinated goal cheese. Pick the parsley leaves and roughly chop them along with the roasted almonds.
Place the sweet potato, purple carrot and garam masala in a mixing bowl. Toss in half the olive oil and season to taste with salt and pepper. Place on a lined oven tray and cook in the oven for 20 minutes, or until golden brown and cooked through.
Meanwhile, place the quinoa and water in a medium saucepan and bring to the boil. Cover with a lid and reduce to a medium heat. Simmer for 12-15 minutes, or until the quinoa is tender and the water has absorbed. If any water remains, drain the quinoa and return to the saucepan. Once cooled slightly, fluff with a fork and sprinkle in the marinated goat cheese and chopped parsley and mix well. Season with salt and pepper and drizzle with the remaining olive oil.
Once the vegetables are roasted add them to the quinoa mix and top with roasted almonds.
To serve, divide the salad between bowls. Enjoy!
