NZ Woman's Weekly

Supergrains with Moroccan-spiced carrots

Supergrains with Moroccan-spiced carrots
  • Total time

    30 minutes
  • Servings

  • Courses


These ancient grains (quinoa and amaranth) are nutritional powerhouses – not to mention they give salads an interesting taste. Serve with grilled chicken or crumble over feta if you like.

  • 2 cups water
  • 1 cup quinoa mix (white, redand black, and amaranth)
  • 250g baby carrots, scrubbedand halved if larger
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp Moroccan spice
  • 100g baby spinach leaves
  • 1 orange, peeled and diced,plus juice for the dressing
  • ¼ cup pumpkin seeds, toastedSmall bunch mint leaves


  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 tbsp honey
  • Sea salt and pepper

1 Preheat the oven to 180ºC. Combine the water and quinoa, and bring to the boil. Cover and set at a low simmer for about12 minutes. Remove the lid and cook for a further 3 minutes to absorb any remaining moisture.

2 Meanwhile, toss the scrubbed carrots with oil, cumin seeds and Moroccan spice, and arrange in a single layer in a roasting dish lined with baking paper. Cook for 15-20 minutes until tender and starting to colour.

3 Toss the quinoa with the baby spinach leaves, orange flesh and carrots, and arrange in a salad bowl. Sprinkle with pumpkin seeds and mint and drizzle with the dressing.

4 For the dressing, combine the ingredients in a screw-top jar and shake well.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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