Ingredients
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- Salt and freshly ground black pepper
- 2 bunches dutch carrots, scrubbed and sliced lengthwise
- 1 small red onion, thinly sliced
- 7 tbsp extra-virgin olive oil
- ½ cup raw almonds
- 1 cup quinoa
- 2 cups water
- 2 tbsp fresh lemon juice
- 3 cups large leaf rocket
- ½ tsp finely grated lemon zest
- 1 tsp Dijon mustard
- 2 tbsp flat-leaf parsley, chopped
Method
Preheat oven to 190C.
In a small bowl, mix spices, 1 tsp of salt and 1 tsp of pepper. In a medium bowl, toss carrots with onion and 2 tablespoons of oil. Add 1 tbsp of spice mix and toss to coat. Spread vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender. Spread almonds on a baking tray and bake for about seven minutes, until golden, then cool and coarsely chop.
In a medium saucepan, combine quinoa with 2 tsp of spice mix and water and bring to a boil. Cover and simmer over low heat until water is absorbed and quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
In a large bowl, whisk 2 tbsp oil with 1 tbsp lemon juice and season with salt and black pepper. Add rocket, toss to coat and spread on a large platter. In the same bowl, whisk remaining oil with remaining lemon juice, lemon zest, mustard and 1 tsp of spice mix; season with salt. Add quinoa, almonds, parsley and roasted vegetables and toss well.
Spoon quinoa salad on the rocket and serve.
