We love cooking with grains, and quinoa is no exception. It's high in protein, has a lovely nutty taste and makes a very versatile base for any meal. Combined with soy, sesame and ginger gives it an Asian twist, perfect for on-the-go lunches too.
Cooked quinoa 1 cup
Broccoli florets handful, chopped to small pieces
Cooked peas handful
Carrots 4, cut like fat chips
Maple syrup drizzle
Olive oil drizzle
Sliced almonds small handful (optional)
Walnuts small handful, broken to small pieces (optional)
Salt to taste
Low-salt soy or tamari sauce 1/4 cup
Sesame oil 1 tbsp
Rice wine vinegar 1 tbsp
Ginger 1/4 tsp, grated
Chilli flakes sprinkle (optional)
Sesame seeds 1 tbsp (optional)
How to cook
Pre-heat the oven to 200°C. Wrap the half onion in tin foil (skin still on) and place on an oven tray. Place the cut carrots evenly on the same oven tray and coat with both olive oil and maple syrup. Sprinkle with salt (if desired) before placing in top rack of oven for 30-40 minutes until tender and golden.
Meanwhile, put together the salad by mixing in the cooked quinoa, broccoli and peas in a large bowl. Once the onion is cooked, remove the tin foil, separate the sweet onion layers, chop roughly and add to the salad.
Place all dressing ingredients in a jar or container, and shake up until mixed well together. Drizzle over the salad and stir.
Serve the salad on a plate next a handful of maple roasted carrots. Sprinkle walnut pieces and sliced almonds on top. Enjoy!
Did you know? Quinoa is an Andean plant, originating from Lake Titicaca in Peru and Bolivia. This grain was used by pre-Columbian civilizations, but was replaced by cereals when the Spanish arrived, despite being a local staple.