- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
2 tbs olive oil
500 gm carrots, peeled and thickly sliced on the diagonal
2 cups Quinoa
1 litre (4 cups) Campbells Real stock – Vegetable
bunch parsley, roughly chopped
bunch spring onions, sliced
1 tbs olive oil
1 tbs lemon juice
STEP 1 Pre-heat oven to 180 c.
STEP 2 Line a baking tray with baking paper. Place carrots on baking tray, drizzle with olive oil and season well with salt and pepper. Roast for 25 minutes or until golden and tender.
STEP 3 Rinse quinoa and set aside. In a medium saucepan bring Campbells Real Stock to the boil, add quinoa and cook following packet instructions. Drain.
STEP 4 In a medium bowl, combine quinoa, roasted carrots, parsley and spring onions. Combine olive oil, lemon juice and pepper in a small bowl. Add dressing just before serving.