The weather is on the turn, the days are getting longer and warmer and the blossoms have begun to appear, this is a lovely end of winter salad, its sits on the cusp of the two seasons, its warm and comforting yet light and zesty.
1 cup black quinoa
1.5 cups water
a bunch of baby carrots (or normal carrots cut into batons)
1 tbsp pumpkin seeds
1 medium red onion, cut into 8 wedges
1 tsp chilli flakes
1 tsp cumin
1 tbsp of maple syrup or honey
sea salt and freshly ground pepper
bunch of coriander, leaves picked
bunch of mint, leaves picked
1/4 cup pistachio nuts
tub of persian fetta
Preheat oven to 200. Roast the pistachio nuts on a small tray for around 8 minutes. Til they smell nuttier.
In a large roasting tray combine the carrots, seeds, onion, chilli, cumin, maple syrup, s+p along with a good glug of olive oil, roast for 30 minutes or until starting to turn golden.
Add the quinoa and water to a small saucepan, bring to the boil, pop on a lid and reduce the heat to low, cook for 15 minutes by which point the water should all be absorbed. Drain into a sieve to make sure.
Remove the vegies from the oven and allow them to cool slightly before tossing them with the quinoa, fresh herbs, juice of a lemon along with a tbsp of olive oil, s+p. Serve with a big generous dollops of persian fetta.