Roasted carrots with quinoa, feta and pomegranate seeds Ⓥ
Serves 2. Sweet roasted carrots combined with airy quinoa, salty feta and fresh pomegranate seeds. The fresh, fruity notes of the alcohol-free white wine from ME.JS Ohne Kater Muskateller add liveliness and create a wonderful balance between the sweet and savoury elements of this dish. A colourful and flavoursome autumn dish.
Ingredients
- 400g carrots, peeled and halved lengthwise
- 100g quinoa
- 100g feta, crumbled
- 50g pomegranate seeds
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- Salt and pepper to taste
- Handful of fresh mint or parsley, finely chopped
Preparation method
- Preheat the oven to 200°C. Place the carrots on a baking sheet and sprinkle with olive oil, ground cumin, salt and pepper. Roast in the oven for 25-30 minutes, or until golden brown and soft.
- Rinse the quinoa well and cook according to the instructions on the package, usually about 15 minutes. Drain and let cool.
- Mix the cooked quinoa with the roasted carrots, crumbled feta, pomegranate seeds and chopped mint or parsley. Gently toss everything together so that the ingredients are well mixed.
- Serve the salad warm or at room temperature.
