Although we’re officially at the height of summer, the weather sometimes seems to disagree here in Belgium. One day it’s stifling hot outside, the next day it’s pouring with rain and temperatures drop to 16°C. That’s exactly why I love simple salads like this Quinoa Salad with Smoky Roasted Carrot Fries. You can have them any time of the year, no matter how warm or cold it gets. Take it with you to a summer picnic or backyard barbecue party, serve it as a funky side dish during the winter holiday festivities or enjoy it as a light lunch at work.
Quinoa Salad with Smoky Roasted Carrot Fries
SERVES: 2-4 people (lunch-side dish)
EQUIPMENT: oven, glass jar, large mixing bowl or serving dish
INGREDIENTS:
Quinoa Salad with Smoky Roasted Carrot Fries
4 medium carrots + coconut oil, sea salt & spices (ras el hanout, cumin, smoked paprika)
2 cups cooked quinoa or amaranth
4 handfuls of spring mix (or baby spinach, butter lettuce…)
1 small handful of raisins
Almond flakes, raw or lightly toasted
Smoked Paprika Vinaigrette
4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ tablespoon maple syrup (optional – or Stevia/xylitol to taste)
½ tablespoon mustard
½ to 1 teaspoon smoked paprika
Sea salt and cayenne pepper, to taste (I used ¼ tsp & 2 pinches)
DIRECTIONS:
Quinoa Salad with Smoky Roasted Carrot Fries
1. Preheat your oven at 350°F (175°C).
2. Slice your carrots into ‘fries’.
3. Put them on a baking tray, drizzle with coconut oil and season with sea salt & spices to taste. I used ras el hanout (a North-African spice mix), cumin and smoked paprika.
4. Bake for 15 minutes or longer, until they’re soft enough to your taste. Leave them to cool for a few minutes so they don’t wilt your greens.
5. Mix them with your cooked quinoa or amaranth. You can find out how to cook quinoa & amaranth right here. Add spring mix or other salad greens.
6. Top with raisins and almond flakes.
Smoked Paprika Vinaigrette
1. Combine olive oil, lemon juice, maple syrup, mustard, smoked paprika, sea salt and cayenne pepper in a glass jar. Close the lid and shake well.
2. Serve with the quinoa salad.
JULIE’S TIPS & TRICKS:
• This quinoa salad with smoky roasted carrot fries will stay fresh for at least 3 days in an airtight container in the fridge. The smoked paprika vinaigrette will last at least 10 days.
• Try these roasted carrots with other spice mixtures too, such as garam masala, curry, Italian herbs or just plain sea salt and black pepper with a sprinkle of turmeric.
Now I would love to hear from you! What are your favorite comfort food meals and snacks for rainy summer days? Let me know by leaving a comment down below.
