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  • Writer's pictureTanika Douglas

Roasted Carrot, Kale + Quinoa Salad

Serves 4 as a small main


4 cups of cooked quinoa

2 large bunches of baby carrots

4 cups of kale, finely chopped

1 cup of parsley, finely chopped

1 cup of walnuts, roughly chopped

2 tbs honey

Extra virgin olive oil

100g feta cheese or vegan feta



A lemon


1. Preheat oven to 200 degrees celcius, fan forced.

2. Wash your carrots, and place them on a tray lined with baking paper. Drizzle the honey over the carrots, as well as 3 tbs of olive oil. Season with a pinch of salt and black pepper.

3. Bake carrots in oven for 30 - 45 minutes. The time will depend on both the size of your carrots and your oven, so keep an eye on them.

4. Place a pan on the stove over low heat. Add your walnuts, and toast until golden, tossing so they colour evenly. When your walnuts are toasted, remove from pan and pour into a bowl.

5. Add 1 tbs of olive oil to the pan and turn onto medium heat. Add your finely chopped kale, a pinch of salt and pepper and sauté until slightly wilted. Then remove from heat.

6. To assemble salad, take a large plate and pile on your quinoa.

7. Then add your sautéed kale, roasted carrots, parsley, and walnuts. Crumble the feta on top.

8. Lastly, drizzle over a few tablespoons of fresh olive oil, and squeeze over the juice of half a lemon. Enjoy.

#salad #vegetarian #quinoa #dinner #vegetables

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