This salad tastes like Spring in a bowl and is my new lunch obsession. The caramelized sweet carrots and the bright spring onion make the perfect umami combination and it’s packed with protein from the quinoa, Vitamin a from the carrots and good fats from the pistachios.
Serves 4
Ingredients: (preferably organic)
- 1.5 cup quinoa, cooked
- 5-6 medium sized carrots, peeled & sliced
- a drizzle of avocado oil
- pink Himalayan salt, to taste
- 1 spring onion, sliced
- a handful parsley, finely chopped
- ½ lemon, zested & juiced
- ¼ cup olive oil
- pink Himalayan salt, to taste
- a can of cannelini beans, rinsed
- vegan feta, crumbled
- a handful pistachios,chopped
Directions:
01. Pre-heat the oven to 180C. Spread out the carrots on a baking sheet lined with parchment paper, drizzle with avocado oil and sprinkle with pink Himalayan salt. Bake for 20-25 minutes until rosted.
02. Make the dressing: in a small bowl, combine the spring onion, parsley, lemon zest and juice as well as olive oil and mix well.
03. Assemble the salad in a wide bowl: quinoa, roasted carrots, cannellini beans, vegan feta and mix in the dressing. Top with pistachios and enjoy.
