Looking for a meal that's easy, healthy, and packed with flavour? This quick and healthy meal has a citrusy kick to it because of the lemon and the sweet carrots provide balance with a softness. To top it off, a sprinkle of toasted nuts adds just the right amount of crunch. You can double the recipe to have the perfect lunchbox meal the day after.
This recipe is for 2 persons and consists of 2 parts, let's start with the carrots and then move on to the quinoa.
For the Roasted Carrots you need:
6 medium carrots, peeled and sliced into thin sticks
1 tbsp olive oil
1 tbsp maple syrup
2 tsp cumin seeds
Salt & pepper
Preheat the oven to 200 degrees.
Put the carrots into a baking tray and rub them with the olive oil and maple syrup. Sprinkle over the cumin seeds and season with salt and pepper.
Roast the carrots for 35-40 minutes, until soft and golden.
For the Quinoa you need:
220g Quinoa, cooked
1 red onion, halved and cut into thin strips
1 small garlic clove, grated
2 cm fresh ginger, grated
Handful of parsley, finely chopped
Handful of coriander, finely chopped
1 medium lemon, peel grated and juiced
Pepper and salt
2 tbsp olive oil
Handful of toasted nuts, chopped
Prepare the quinoa by following the package instructions.
Add the rest of the ingredients to a bowl and mix well. Then add the cooked quinoa and give it a stir. Season with some pepper and salt.
To pull everything together: add the roasted carrots to the quinoa and top with the toasted nuts. Now you can enjoy this healthy dish full of flavour. You can eat this warm or slightly cooled.