Roasted Carrots ,Chickpeas ,and Lemon Quinoa Salad

Just when you thought it was over; I go and give you another salad recipe. This is the salad, I'm most likely to take to college, as it's super tasty and good for you, and a more interesting than a sandwich, and cheaper than the canteen. Plus, its super easy to pack in a box, and its not too smelly for the train, which is my most common lunch place, since we hardly ever get a break.

I know salads are a summer thing, but since this one is colourful and filling, I can eat it any time of the year. I promise comfort food, and more Christmas recipes will be coming soon, as well as party foods. Plus, the carrots and chickpeas can be served warm, and are lightly spiced, so are more suited to this time of year. Not to mention, that the other side of the world is in spring at the moment (I'm obviously thinking of them in this post).

This is super easy to make on Sunday nigh,t and it'll last for the whole week. Have a couple variations each day to prevent yourself getting bored. Toss with rocket or spinach to bulk the quinoa out. Or try this recipe, if you just have the quinoa left.

Since my sister was eating this, I didn't add harrissa to the chickpeas and carrots, but if you like a little bit of heat, add about 1 1/2 tbsp once the chickpea have been added.I used a mixture of red, white, and black quinoa, just because it looks pretty, but a don't think it has any more health benefits, so feel free to use ordinary quinoa.

Ingredients

750g carrots

230g chickpeas

2 tsp cumin powder

Olive oil

1 lemon

Mustard

Salt and pepper

375g Quinoa (with leftovers)

Handful coriander 

100g Feta

1. Preheat the oven to 180c

2. Chop the carrots into even sized pieces, toss in cumin powder and olive oil. Pop in the oven until the carrots are cooked.

3. Meanwhile cook the quinoa

4. Once cooked drain the quinoa, toss in a lemon vinaigrette( lemon zest & juice, mustard, olive oil and seasoning, to taste)

5. When the carrots are almost tender, toss in the chickpeas until warm, coat in Harissa paste and more cumin if needed

6. To serve plate the quinoa, top with the carrots and chickpea, crumble over the feta and sprinkle the coriander on top.

Lemon, Tomato, Feta Quinoa Salad

After Easter with all that chocolate, and after 6 weeks working in a pastry section, i thought should take a break from sugar and eat healthily for a few weeks. I did also promise a new salad recipe, and I'm pretty sure i won't be easing up on the salad front, any time soon: Sorry. Not Sorry. This is, by far my favourite quinoa salad I've made (I've already made it three times, and I'm making it again this weekend!), its fresh and zingy, and filling without being heavy. 

Quinoa has become a popular and trendy food item now, particularly with bloggers, as i have seen a big increase in the amount of recipes that use it, in whatever shape or form. I on the other hand, didn't get off with the best starts with it: My mum gave it to us when we were little, back when it was much cheaper, and we disliked it so much, that i had to buy the first packet myself just in case i didn't like it again; but hence this salad, i liked it.

As always feel free to switch up the ingredients if you don't like something, but personally i would just keep it, as it is. Serve on its own, or if you wanted to make a more substantial meal serve with grilled salmon, asparagus or green beans.

Ingredients

175g quinoa
1/2 tsp mustard
salt & pepper
1tsp red/white wine vinegar
2 tbsp olive oil
1 lemon
1/2 pack feta cheese
handful cherry tomatoes
handful mixed salad leaves eg. rocket, watercress, spinach
1/4 red onion


1. cook the quinoa 
2. Meanwhile make the vinaigrette; zest the lemon, juice of half the lemon,add       the mustard, vinegar, oil, and season to taste.

3. Finely chop the red onion and soften in the vinaigrette 

4. When the quinoa is cooked, drain, and leave to cool

5. Cut to tomatoes in half and add to the onions and vinaigrette.

6. Mix in the feta and salad leaves

7. Add in the quiona when cool

8. Mix together and serve