Quinoa and roasted carrot salad

Serves: 2
Preparation Time: 10
Cooking Time: 30


  • 2 tbs olive oil
  • 500 gm carrots, peeled and thickly sliced on the diagonal
  • 2 cups Quinoa
  • 1 litre (4 cups) Campbells Real stock - Vegetable
  • ½  bunch parsley, roughly chopped
  • ½ bunch spring onions, sliced



  • 1 tbs olive oil
  • 1 tbs lemon juice
  • pepper


  1. Pre-heat oven to 180 c.
  2. Line a baking tray with baking paper. Place carrots on baking tray, drizzle with olive oil and season well with salt and pepper.  Roast for 25 minutes or until golden and tender.
  3. Rinse quinoa and set aside. In a medium saucepan bring Campbell’s Real Stock to the boil, add quinoa and cook following packet instructions. Drain.
  4. In a medium bowl, combine quinoa, roasted carrots, parsley and spring onions. Combine olive oil, lemon juice and pepper in a small bowl,  Add dressing just before serving. 


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