With SpinneysFOOD turmeric, a little goes a long way. Add a small amount of this ground superfood to a quinoa salad with pickled carrots for a refreshing mid-day lunch
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 692 |
| Fat | 41.2g |
| Saturates | 1.8g |
| Protein | 11.4g |
| Carbs | 71.5g |
| Sugars | 88.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo prepare the pickled carrots, place the carrots in a sterilised glass jar.
Combine the vinegar, water, salt and sugar in a small pot and bring to a simmer. Stir until all the sugar has dissolved. Taste and adjust as needed.
Pour the brine over the carrots, making sure they’re covered completely. Seal and refrigerate for an hour.
To make the quinoa, place a medium-sized pot over a medium-high heat and drizzle with the oil.
Add the 2 finely grated garlic cloves and turmeric and sauté for 1 minute.
Add the lemon zest and juice, salt, quinoa and water. Bring to a gentle simmer over a low heat and cook, covered, for 15 minutes. Turn off the heat and set aside for 10 minutes.
Fluff with a fork and season if needed.
To make the dressing, place the herbs, toasted pine nuts and lemon juice in a blender and blitz, slowly adding the olive oil until you get your desired consistency.
Serve the quinoa topped with the pickled carrots, dressing, herbs and extra pine nuts.
