Roasted carrot, cranberries & quinoa
Preparation : 15 min
Cooking : 25 min
Total time : 40 min Rest : 0 min
4 people
5 large carrots
4 tbsp of olive oil
0.5 tsp of cumin seeds
2 tbsp of apple cider vinegar
550 g of cooked quinoa
150 g of baby rocket
80 g of dried cranberries
1 pinch of sea salt
1 pinch of freshly ground black pepper
Associated products
RECIPE STEPS
1
Preheat the oven to 200°C.
2
Diagonally cut the thin ends of the carrots into pieces 5cm long. Toss with 1 tbsp of the olive oil, the cumin seeds and season. Roast on a baking tray for 25-30 minutes until tender and golden.
- 5 large carrots
- 4 tbsp of olive oil
- 0.5 tsp of cumin seeds
3
Spiralize the rest of the carrots using the SPAGHETTI cone. Cut into shorter lengths.
- 5 large carrots
4
Whisk the vinegar and remaining oil in a bowl.
Season and fold into the cooked quinoa, spiralized and roasted carrots, rocket and cranberries.
- 4 tbsp of olive oil
- 2 tbsp of apple cider vinegar
- 550 g of cooked quinoa
- 150 g of baby rocket
- 80 g of dried cranberries
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