Quinoa Salad with Roasted Carrots and Coriander

Vegetarian , Vegan


  • 1 cup quinoa
  • 1 ¼ cups vegetable stock
  • 6 carrots (Wairuna Organics)
  • 2 Tablespoons coconut oil
  • 1 teaspoon each salt and pepper
  • ¼ cup finely sliced coriander (Wairuna Organics)


  1. Cover the quinoa in cold water and soak for at least an hour.
  2. Drain in a sieve and rinse thoroughly
  3. Add the quinoa to the vegetable stock, or water, and cook on medium heat until the liquid is absorbed.
  4. Pre heat the oven to 220 degrees celsius.
  5. Wash the carrots and give them a light scrub with a vegetable brush.
  6. Cut into 3 cm thick rounds and then cut them in half down the middle.
  7. Place in a roasting dish with the oil and salt and pepper.
  8. Roast the carrots for approximately half an hour, checking them and removing them once soft on the inside and beginning to brown.
  9. Add the coriander and carrots to the cooked quinoa and stir to combine.
  10. Taste and season.
  11. Enjoy!
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