Packed full of delicious goodness, here at feeling wholesome HQ we love this power house with a crispy green salad and a drizzle of our cashew dressing.
We love growing our own produce, so a quick trip to the veggie patch to harvest the herbs, carrots, lemon and a big handful of salad greens, then to the kitchen to create a colourful bowl of goodness.
A list of ingredients for this salad is below, and you can find the recipe for my cashew dressing on my blog page at feeling wholesome too.
What you need:
6 fresh small carrots or 3 large ones
1 cup of quinoa uncooked
Big handful of fresh herbs; we love mint, parsley and coriander
3 TBS of raisins, gogi berries,pepitas, cashew nuts and olives.
Olive oil, salt & pepper
Method:
Firstly, roast the carrots in the oven or on the barbecue, drizzled with a little olive oil, salt and pepper.
Cook the quinoa to package instructions and place into a bowl.
Add the herbs, raisins, gogi berries, pepitas, olives and cashews to the bowl.
Add a squeeze of fresh lemon juice and gently mix through.
Spoon the quinoa mix onto a big serving plate add the roasted carrots and finish with an extra sprinkle of herbs.
You can also roast beetroots instead of the carrots or have both.
Perfect for lunch on the go in a bento box, on a summers day in the garden or as a nutritious meal in the evening.
