The days are getting longer, which means summer is on its way! To celebrate, I’ve been busy experimenting different flavour combos for really easy, light and delicious salads. This is just the beginning!
This salad is perrrrfect for a light, healthy and flavour-filled summer meal; either as a side dish or a whole meal.
This dish makes four side servings, or two full-sized meals.
What you’ll need:
1 cup quinoa
2 cups water
2 tbsp olive oil
1 tsp turmeric
2 whole carrots, peeled
1 tbsp honey
2 handfuls fresh mint leaves
1/2 cup cashews
Salt and pepper
For the dressing:
1/4 cup Greek yoghurt (I used De Winkel, it’s a super smooth and creamy consistency!)
1/2 cucumber, finely grated
1/4 fresh lemon
How to make it:
- Preheat your oven to 180 degrees, on fan bake.
- Chop your peeled carrots into long pieces, and put them on a baking tray. Top with olive oil, honey and salt and roast in the oven for about 20 -25 minutes.
- To cook the quinoa, add water and quinoa to a medium sized saucepan on medium heat. Add about 2 sprinkles of salt, and cover with a lid for about 10 minutes (or until it’s started boiling). Then take the lid half off, so it’s still retaining some of the heat and give it a stir. Let it cook for another 7-8 minutes, or until all the water has evaporated and the quinoa is light and fluffy. Stir through the turmeric.
- Once the carrots and quinoa are cooked, put them in a large bowl and stir together with the cashews and fresh mint leaves.
For the dressing:
In a bowl, add the yoghurt, lemon juice and chopped mint leaves and stir together. Gently add most of the grated cucumber and stir together, leaving the rest for the top.
Enjoy!
Rebecca x
127 eatery 