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  • Writer's pictureTanika Douglas

Maple Roasted Carrot + Quinoa Salad

Serves 2


1 bunch of Dutch carrots

2 tbs maple syrup

2 tbs olive oil

2 cups cooked quinoa

1 cup baby spinach

1/3 cup chopped macadamias, roughly chopped (or any other nut)

100g feta

Handful of basil leaves

1/2 a lemon

Olive oil

Salt and pepper


  1. Preheat oven to 180 degrees Celsius. Line a try with baking paper.

  2. Wash your carrots, then halve them lengthways. Place on the tray, and drizzle with maple syrup and 2 tbs olive oil. Sprinkle with some salt and pepper.

  3. Place carrots in the oven to bake for 25 - 35 minutes or until tender, and golden in colour. Remove from oven. Cooking time with vary depending on the thickness of your carrots.

  4. Place a pan over medium heat, then add one tablespoon of olive oil. Add the spinach and sauté until just wilted. Then stir through the cooked quinoa. Allow the quinoa to warm through then remove pan from heat.

  5. To assemble salad, spoon the quinoa and spinach onto plates, then top with the carrots. Finish with crumbled feta, basil leaves, and macadamias. Squeeze over the lemon, and drizzle with olive oil.

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