Quinoa, pistachio and honeyed carrot salad
Discover a delightful Quinoa, Pistachio and Honeyed Carrot Salad recipe, combining cooked quinoa, glazed carrots, crunchy pistachios, and aromatic cumin. Enhanced with fresh spearmint, coriander, and tangy lemon zest, this wholesome salad is topped with creamy feta for a mouthwatering finish. Perfect for a nutritious and flavorful meal that is sure to impress!
- 23 Apr 2024
- Cook time 20 min
- Prep time 25 min
- 4 Servings
- 11 Ingredients
This Quinoa, Pistachio, and Honeyed Carrot Salad is a delightful blend of textures and flavors, combining nutty quinoa, sweet honeyed carrots, crunchy pistachios, and creamy feta cheese. Enhanced with fresh herbs and aromatic spices, it makes for a vibrant, healthy, and satisfying meal. Perfect for lunch, dinner, or as a side dish, this salad is sure to impress your taste buds and those of your guests.
Ingredients:
Instructions:
- Rinse 1 cup of quinoa under cold water to remove any bitterness.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa.
- Reduce the heat to low and cover the saucepan with a lid. Simmer for about 15-20 minutes until the water is absorbed and the quinoa is tender.
- Fluff the quinoa with a fork and set it aside to cool.
- Peel and julienne or grate the 2 carrots.
- In a small skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the carrots, 2 tablespoons of honey, and 2 teaspoons of ground cumin to the skillet.
- Sauté the carrots for about 5-7 minutes or until they are tender and caramelized. Set aside to cool.
- In a dry skillet, toast 1/3 cup of pistachios over medium heat for about 2-3 minutes, stirring frequently, until they are fragrant. Be careful not to burn them.
- Remove from heat and roughly chop the pistachios once they have cooled.
- In a large mixing bowl, combine the cooked quinoa, cooled honeyed carrots, and toasted pistachios.
- Add 1 teaspoon of paprika, 2 tablespoons of lemon zest, 1/2 cup of fresh spearmint leaves, and 1/2 cup of fresh coriander leaves to the quinoa mixture.
- Drizzle with the remaining 1 tablespoon of olive oil and gently toss everything together until well combined.
- Finally, crumble 1/2 cup of feta cheese over the salad and give it one last gentle toss.
- Serve the salad immediately, or chill it in the refrigerator for about 30 minutes to allow the flavors to meld together.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Toast the pistachio nuts lightly in a dry pan to enhance their flavor.
- When sautéing the carrots with honey, ensure they are caramelized but not burnt for the best flavor.
- Use fresh lemon zest for the most vibrant and refreshing taste.
- Mix the salad just before serving to keep the herbs fresh and vibrant.
- Feel free to adjust the spices and herbs to your personal preference.
This Quinoa, Pistachio, and Honeyed Carrot Salad is not only visually appealing but also packed with nutrients and flavor. The combination of sweet honey, aromatic cumin, and zesty lemon, mixed with fresh herbs and salty feta, creates a harmonious and delectable dish that is perfect for any occasion. Whether you're looking for a nutritious meal or a unique side dish, this salad will not disappoint.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.38g | 12% |
| Sugar 7g | 7% |
| Fat | |
| Fat 20g | 24% |
| Saturated 6g | 19% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 330ug | 36% |
| Choline 30mg | 6% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 1.21mg | 8% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 2.80mg | 3% |
| Vitamin E 1.34mg | 9% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 2.95mg | 27% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 270mg | 21% |
| Potassium, K 460mg | 13% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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