Moroccan-Inspired Carrot and Quinoa Salad with Baked Salmon

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.

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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 
  1. To a jar or small bowl, add all of the dressing ingredients and shake or mix until emulsified.

 

  • 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.

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
  1. Start by preheating the oven to 180 degrees, fan bake.

  2. Cook quinoa as per packet instructions. Once cooked, remove it from the heat and allow it to cool before adding it to the salad.
  3. In a large salad bowl, add the grated carrot, sunflower seeds, raisins, mint and coriander.

  4. In a jar or small bowl add all the dressing ingredients; shake or mix until emulsified, then set aside.

  5. Add the cooled quinoa to the salad, then pour over the dressing and toss well to combine; set aside while you cook the salmon.

  6. 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.

  7. 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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