NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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