Jacqueline Alwill’s Spicy Carrot, Quinoa & Kimchi Salad
Bit of tongue teaser if you say this one too quick, also very delicious for the tastebuds on your tongue. I served this salad up for staff lunch the other day, they loved it, and to be honest I continued loving it over the weekend – it’s a keeper and eater for the days following without spoiling. Love that. If sriracha is not on hand, use chilli and lemon in the yoghurt dressing, can also swap for a coconut yoghurt if you prefer dairy free and vegan. Let me know how you go!
(Serves 4 – As a Side)
Total: 1468 Calories (367 Calories Per Serve)
Ingredients:
1kg carrots, sliced 5mm thick into coins
2 tbsp olive or coconut oil, melted
1 cup quinoa, rinsed
1/2 cup peanuts, roughly chopped
200g cherry tomatoes, halved
4 Asian shallots, white part only, finely sliced
1 cup mint leaves, shredded
2 tsp coriander seeds – or if none use fresh coriander leaf and stalk to taste
1/4 cup kimchi (or more if you wish for a spicier experience)
Sriracha Yoghurt:
1 tbsp sriracha sauce
1/2 cup natural Greek yoghurt (Or Coconut Yoghurt)
Sea salt and black pepper
To Serve:
Lemon wedges
Instructions:
- Preheat oven to 200C, line a large baking tray with greaseproof paper and place carrots on the tray, drizzle with oil and place in oven to cook for 40 minutes.
- Whilst carrots are cooking cook your quinoa until tender. (I use 1.5 cups water to 1 cup quinoa as a ratio, bring to the boil and then reduce heat and cook uncovered until the water is absorbed, then fluff with a fork).
- In a small bowl whisk together sriracha and yoghurt and set aside. Once carrots are cooked, sprinkle quinoa over the tray, followed by tomatoes, mint, shallots, peanuts, coriander seeds and kimchi.
- Dollop or drizzle sriracha yoghurt over the top, season with sea salt and black pepper and serve with lemon wedges on the side.
