Sunday, May 11, 2014

Cooking Lab - Roasted Dutch Baby Carrot w Quinoa Salad (高纖輕食: 焗烤甜蘿蔔|有機黑藜麥|優酩乳沙拉)


This is not one of those 'loose-salad-leaves-salad-that-is-unsatisfying-and-makes-you-feel-like-a-rabbit-and-compel-you-to eat-something-naughty-afterward-and-then-you-are-convinced-no-diet-will-work'.

Oh no. This salad is different.

Let me tell you, if all salad is this tasty, there is no need to diet at all.

A totally delish salad!


(c) GMV - Got My Vote!

This is a fabulous wholesome carrot and quinoa salad that is perfect with your Sunday roast. 

I absolutely adore this salad of mine. It is bursting with flavour, healthy and low in calories; and above all, it is super delicious filled with nutritious gems like chickpea, black quinoa and pine nuts. 


Let's call it the 'Super Food Salad'!

聽過quinoa藜麥嗎? 是現在廣受推崇的潮流的健康聖品。雖說近年才吹起它的神奇健康魔力,但其實它已是歷史悠久的原住民農作物之一。

古代人早己知覺藜麥的營養價值,並有神聖的「印加之金」(Gold of Inca) 之稱。

-高纖維,幫助消化,增加飽足感,降低膽固醇,控制血糖和補全人體內的完整安基酸 (essential amino acid)。



It all started when I saw these beautiful baby dutch carrots at  the market. 
They looked so tender and luscious, I could not resist and got 3 bunches.

If I was Bugs Bunny I would be content.
What's Up Doc!


這些細長的小蘿蔔,甜度高,洗淨後不用削皮就可以生吃。(3把$5.00.) 這...價格也太親民了吧!平常價格可高囉!。今天不買不行了,先買再想要做什麼料理...


- 3 bunches of baby dutch carrots 
- 1/2 cup black quinoa 
- 1 can of chickpea 
- 1 cup Greek-style yoghurt 
- 1 cup vegetable stock 
- 100g mixed silvered and pine nuts 
- 1 spanish onion 
- 1 lemon 
- 100g mint 
- 100g coriander 
- 1 red chili 
- 1 teaspoon cumin powder 
- 1 tablespoon extra virgin olive oil 



1. Preheat oven to 200C.

2. Wash and trim the dutch baby carrots.

3. Drain and rinse the chickpea from the can.

4. Pat dry on paper towel.

5. Place carrots on baking trays and drizzle with extra virgin olive oil.

6. Season with salt.
7. Roast for 20 minutes or until the carrots are tender soft.

8. Turn once.

9. Place chickpea in a separate baking tray and roast for 10-15 minutes until golden.

10. Rinse 1/2 cup of black quinoa. Leave them in the vegetable stock for 15 minutes.

11. In a small milkpan, bring the vegetable stock & quinoa to a boil.

12. Stir frequently and let it simmer.

(Note: Quinoa will absorb all the stock and they should look plump and glistering. Fluff them up with a fork. )

14. Toast the silvered almond nuts and pine nuts on a dry hot pan. Toss frequently.

15. Remove and set aside.

To make the Greek yoghurt dressing: 

17. Finely dice the spanish onion.

18. Roughly chop up the mint and coriander leaves.

19. Combine the Greek yoghurt, chopped mint & corander, diced spanish onion and some chili together.

20. Add lemon juice.

21. Add cumin.

22. Season with salt.

23. Mix well to combine.

You should get a rich creamy yogurt dressing with a lovely tangy taste. 
    25. Remove the roasted carrots from the oven.

 26. Plate the carrots on a large plate.

27. Add chickpeas, roasted nuts and quinoa on top.

28. Drizzle the yoghurt salad dressing mixture on top. Toss to combine.

29. Season with salt & pepper (optional - I didn't bother, it is so tasty au naturel!) 

30. Serve warm.




A salad to be repeated for sure.