A touch of ginger and a few spices are added to a simple lemon-dijon vinaigrette, adding warmth to this easy carrot salad. It’s the perfect salad for lunch the next day as the flavours soften into one another as it sits.
This Week
2 Dec - 8 Dec
Moroccan-Inspired Carrot and Quinoa Salad with Baked Salmon
- 30 minutes
- 4
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Meal Prep Guide
Cook ½ cup white quinoa. (Store in an airtight container in the fridge)
Toast ⅓ cup of sunflower seeds. (Store in an airtight container in the pantry)
Make the dressing. (Store in an airtight jar in the fridge)
- ¼ cup olive oil
- 1 small shallot (finely diced)
- 1 lemon (juice and zest)
- 1 tsp dijon mustard
- 1 tsp ginger (finely grated)
- 1 tsp maple syrup
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp chilli flakes
- Pinch of salt and pepper
- To a jar or small bowl, add all of the dressing ingredients and shake or mix until emulsified.
Tips
- The Moroccan inspired carrot salad is great for lunch the next day so make a little extra and serve it with smoked salmon or grilled chicken for an easy lunch on the go.
Shortcuts
Vegetables
- Add finely sliced red cabbage
- Add finely sliced kale.
- Add grated or julienned beetroot.
Protein
- Swap salmon for our oregano chicken.
- For a vegetarian option, omit the salmon and add 1 tin of chickpeas (rinsed and drained) to the salad or alternatively, you could add our crispy chickpeas and a side of honey and thyme halloumi.
Other
- Swap sunflower seeds for roasted pistachios or almonds.
- Swap quinoa for freekeh or barley.
- Add feta.
Ingredients
Salad
- ½ cup quinoa
- 3 carrots (julienned or grated)
- ⅓ sunflower seeds (toasted)
- ¼ cup raisins
- ½ cup mint
- ½ cup coriander
Dressing
- ¼ cup olive oil
- 1 small shallot (finely diced)
- 1 lemon (juice and zest)
- 1 tsp dijon mustard
- 1 tsp ginger (finely grated)
- 1 tsp maple syrup
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp chilli flakes
- Pinch of Salt and pepper
Salmon
- 600g salmon fillets
- Salt and pepper
Method
- Start by preheating the oven to 180 degrees, fan bake.
- Cook quinoa as per packet instructions. Once cooked, remove it from the heat and allow it to cool before adding it to the salad.
- In a large salad bowl, add the grated carrot, sunflower seeds, raisins, mint and coriander.
- In a jar or small bowl add all the dressing ingredients; shake or mix until emulsified, then set aside.
- Add the cooled quinoa to the salad, then pour over the dressing and toss well to combine; set aside while you cook the salmon.
- Place the salmon onto a lined baking tray and season with salt and pepper. Pop it into the oven for 10-15 minutes or until cooked a flakey.
- Serve the salmon with the Moroccan-inspired carrot salad.
Variations
Vegetables
- Add finely sliced red cabbage
- Add finely sliced kale.
- Add grated or julienned beetroot.
Protein
- Swap salmon for our oregano chicken.
- For a vegetarian option, omit the salmon and add 1 tin of chickpeas (rinsed and drained) to the salad or alternatively, you could add our crispy chickpeas and a side of honey and thyme halloumi.
Other
- Swap sunflower seeds for roasted pistachios or almonds.
- Swap quinoa for freekeh or barley.
- Add feta.
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