Fennel, pepper, carrot and almond quinoa salad

Fennel, pepper, carrot and almond quinoa salad

Ingredients

  • 2 tablespoons olive oil
  • 1 bulb fennel, trimmed and sliced
  • 150g carrots, peeled and sliced
  • 1 red pepper, chopped
  • 1 red onion, sliced finely
  • 2 cloves garlic, peeled and chopped
  • 2 cups cooked quinoa
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 tablespoon tomato puree
  • 20g fresh mint, leaves chopped
  • 50g toasted almonds

 

Method

  1. Add the olive oil to a large frying pan and fry the fennel, carrots, pepper, onion and garlic over a medium heat for 5 minutes, then add the spices and tomato puree and cook for a further 10 minutes.
  2. Stir the seasoned vegetable mixture into the pre cooked quinoa.
  3. Scatter with the toasted almonds and chopped mint leaves to serve.

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