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🥗 Roasted Carrot Quinoa Salad with Avocado

630 kcal · 30 min · 4 servings

Ingredients

• 6 Carrots
• Salt
• Pepper
• 0.25 tsp ground cardamom
• 0.5 tsp ground cumin
• 1 tsp finely crushed coriander seeds
• 1 pinch chili powder
• 2 tsp liquid honey
• 4 tbsp olive oil
• 300 g black quinoa
• 30 g pumpkin seeds (2 tbsp)
• 30 g sunflower seeds (2 tbsp)
• 2 Avocados
• 1 Lemon (juice)
• 10 g ginger (whole piece)
• 5 g micro herbs (1 handful)

Instructions

1. 1. Peel the carrots and wash them thoroughly.
2. 2. Cut the carrots lengthwise into four equal strips.
3. 3. Line a baking tray with baking paper.
4. 4. Spread the carrot strips evenly on the tray.
5. 5. Season the carrots with salt, pepper, cardamom, cumin, coriander, and chili.
6. 6. Drizzle the spices with honey and two tablespoons of oil.
7. 7. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
8. 8. Roast the carrots in the oven for 25 minutes.
9. 9. Rinse the quinoa under running water.
10. 10. Cook the quinoa in 2.5 times its volume of salted water for about 15 minutes.
11. 11. Allow the cooked quinoa to cool down completely.
12. 12. Heat a frying pan without fat over medium heat.
13. 13. Toast the seeds in the hot pan for three minutes.
14. 14. Cut the avocados in half.
15. 15. Remove the pits from the avocado halves.
16. 16. Carefully separate the flesh from the skin.
17. 17. Cut the avocado flesh into thin strips.
18. 18. Drizzle the avocado strips with two tablespoons of lemon juice.
19. 19. Peel the ginger and chop it finely.
20. 20. Whisk the remaining lemon juice with salt, pepper, the remaining olive oil, and the ginger.
21. 21. Wash the microgreens and shake them dry.
22. 22. Distribute the cooled quinoa onto the plates.
23. 23. Arrange the avocado strips and roasted carrots on top of the quinoa.
24. 24. Drizzle the salad with the prepared dressing.
25. 25. Sprinkle the toasted seeds and microgreens over the salad.

Nutrition per serving

• kcal: 630
• Protein: 17 g · Fett/Fat: 33 g · Carbs: 66 g