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Quinoa, pistachio and honeyed carrot salad

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Filled with quinoa, pistachios and honeyed carrots, this salad makes for a tasty side or light meal that your friends and family are sure to love.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, (+ 15 mins resting time)
Quinoa, pistachio and honeyed carrot salad

Ingredients

  • 1 cup (200g) quinoa, rinsed, drained
  • 2 large carrots, peeled, thinly sliced diagonally
  • 2 tbs honey
  • 2 tsp ground cumin
  • ¼ cup (35g) shelled pistachios
  • 2 tbs olive oil
  • 1 tsp ground paprika
  • 1 lemon, zested, juiced
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 100g marinated feta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place quinoa in a medium saucepan. Cover with 1½ cups (375ml) water. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and liquid is absorbed. Set aside, covered, for 15 mins to rest.
  2. Step 2

    Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Combine the carrot, 1½ tbs of the honey and ½ tsp of the cumin. Cook, turning occasionally, for 15 mins or until the carrot begins to caramelise.
  3. Step 3

    Spread pistachios over a baking tray. Bake with the carrot for 5 mins or until lightly toasted. Coarsely chop pistachios.
  4. Step 4

    Heat the oil in a small saucepan over low heat. Add the paprika and remaining cumin. Cook for 1 min or until aromatic. Remove from heat. Whisk in the lemon juice and remaining honey.
  5. Step 5

    Combine quinoa, carrot, pistachio, mint and coriander in a large bowl. Drizzle with the paprika mixture and toss to combine. Place on a serving plate. Top with feta and sprinkle with lemon zest.

    Quinoa, pistachio and honeyed carrot salad

    Quinoa, pistachio and honeyed carrot salad
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes, (+ 15 mins resting time)
    Ingredients
    • 1 cup (200g) quinoa, rinsed, drained
    • 2 large carrots, peeled, thinly sliced diagonally
    • 2 tbs honey
    • 2 tsp ground cumin
    • ¼ cup (35g) shelled pistachios
    • 2 tbs olive oil
    • 1 tsp ground paprika
    • 1 lemon, zested, juiced
    • ½ cup mint leaves
    • ½ cup coriander leaves
    • 100g marinated feta, crumbled
      Description

      Filled with quinoa, pistachios and honeyed carrots, this salad makes for a tasty side or light meal that your friends and family are sure to love.

      Method
      1. Step 1

        Place quinoa in a medium saucepan. Cover with 1½ cups (375ml) water. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and liquid is absorbed. Set aside, covered, for 15 mins to rest.
      2. Step 2

        Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Combine the carrot, 1½ tbs of the honey and ½ tsp of the cumin. Cook, turning occasionally, for 15 mins or until the carrot begins to caramelise.
      3. Step 3

        Spread pistachios over a baking tray. Bake with the carrot for 5 mins or until lightly toasted. Coarsely chop pistachios.
      4. Step 4

        Heat the oil in a small saucepan over low heat. Add the paprika and remaining cumin. Cook for 1 min or until aromatic. Remove from heat. Whisk in the lemon juice and remaining honey.
      5. Step 5

        Combine quinoa, carrot, pistachio, mint and coriander in a large bowl. Drizzle with the paprika mixture and toss to combine. Place on a serving plate. Top with feta and sprinkle with lemon zest.