Roasted quinoa salad with carrots and oranges

Roasted quinoa salad with carrots and oranges


Place the quinoa, carrots and pumpkin seeds in a little cooking olive oil on the Tepan stainless steel grill or in a pan and cook at 220 degrees until the carrots are still al dente but cooked through. Transfer everything to a bowl or plate and leave to cool slightly.

Mix together all of the ingredients for dressing and add the radicchio and orange segments to the quinoa. Pour the dressing over the quinoa and mix well. Crumble the feta onto the salad as a topping and garnish with fresh, chopped parsley to taste.

for four persons

  • 200 g quinoa, cooked in salt water and cooled
  • 500 g carrots (e.g. purple primeval carrots), peeled and sliced
  • 30 g pumpkin seeds
  • A little cooking olive oil
  • 1 small radicchio, torn into bite-size pieces
  • 1 orange, segmented
  • 200 g feta


For the dressing:

  • 1 tsp harissa paste or spice
  • Juice of 1 orange
  • 100 ml olive oil
  • 100 ml white wine vinegar
  • 1 dash of agave syrup
  • Natural or sea salt
  • Ground pepper

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