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Friday, 11 September 2015
Quinoa, cashew and honeyed carrot salad and Father's Day weekend
True North but it was chockas. Instead we headed up Sydney Rd to a little greasy spoon cafe called Twins. I wonder if this is a common name for greasy spoons as I remember one in Carlton that we went to when I was a student. The Coburg Twins is pretty basic but E enjoys an egg and bacon sandwich. Sylvia had the biggest pancake I had ever seen. She made a pool in the middle of melted ice cream and maple syrup. I had cheese, avocado and sun dried tomato. It was nice and hit the spot.
I am sending this salad to Jac for Meat Free Mondays, Elizabeth for Shop Local (as well as our own mint and lemon, we used carrots from the CERES farmers market), Lisa (and Jac) for No Croutons Required, Lucy and Lauren for Fabulous Foodie Fridays #68, and Cindy for Gluten Free Fridays.
More substantial salads from Green Gourmet Giraffe:
Avocado, pickled ginger and tofu soba noodle salad (gf, v)
Couscous salad with chermoula (v)
Energising buckwheat salad (gf, v)
Leon superfood salad (gf)
Peasant potato salad (gf)
Smoky potato, bean and corn salad (gf, v)
Taco salad with creamy dressing (gf)
Quinoa, cashew and honeyed carrot salad
Adapted from Coles Magazine
Serves 4 as a side dish
1 cup quinoa, rinsed, drained
2 large carrots, peeled, thinly sliced diagonally
2 tablespoons honey*
1 1/2 teaspoons ground cumin
1/4 cup raw cashews
2 tablespoons olive oil
1 teaspoon smoked paprika
1 lemon, zested, juiced
1/2 cup fresh mint leaves
100g feta, crumbled
Preheat oven to 200 C.
Place quinoa in a saucepan with 1 and 1/2 cups of water. Bring to boil and simmer for 15 minutes (covered). Set aside covered for 15 minutes to rest.
Line a baking tray with baking paper. Mix sliced carrots with 1 and 1/2 tbsp honey and 1/2 tsp of cumin. Cook in oven for 15 minutes, turning occasionally until carrots caramelise (they will shrink a bit).
While carrot bake, place cashews on a baking tray and roast for 5 minutes until golden brown. Keep your eyes on them (and your nose on the case) as mine were done just a bit before 5 minutes.
Heat oil with 1 tsp cumin and 1 tsp smoked paprika until spices are fragrant. Remove from heat. Whisk in remaining 1/2 tbsp of honey and the lemon juice.
Mix dressing with quinoa, carrots, cashews and mint in a large bowl. Scatter feta and lemon rind on top. Serve warm or at room temperature
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