Smoky carrots with crispy kale and herby quinoa

Vegetarian
30 Min
very easy
4 People
Rating starstarstarstarstar
Smoky roasted carrots and cherry tomatoes on a bed of fluffy white quinoa with kale and a garlic lemon dressing.
1. Set oven to 220ºC.


Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 10-15 minutes or until tender. Drain and rinse. Toss through 4 tbsp of hemp parmesan.

2. Cut carrots into bite size pieces. Halve tomatoes. Wedge onion. Roughly chop olives. Toss on a lined oven tray with drained chickpeas, 1 tbsp paprika, 1/3 cup oil, salt and pepper. Roast for 20 minutes until golden.

3. Roughly chop kale leaves. Toss together with 1 crushed garlic clove, 1/2 tbsp oil, salt and pepper on a lined oven tray. Cook in oven for 8-10 minutes until crispy (see notes).

4. Crush 1 garlic clove. Whisk together with lemon juice, 1/3 cup olive oil, 2 tsp maple syrup. Season to taste with salt and pepper. Set aside.

5. Divide quinoa among plates. Top with crispy kale and roast vegetables. Spoon over dressing.

Notes:
Cook the kale on the bottom shelf in the oven to prevent risk of the leaves burning.
White quinoa 1 packet (250g)
Hemp parmesan 4 tbsp *
Carrots 3
Cherry tomatoes 1 bag (400g)
Red onion 1/2 *
Sicilian olives 1 tub
Chickpeas 400g
Kale 1/2 bunch *
Lemon 1/2 *

* Ingredient also used in another recipe

From your pantry:
Oil (for cooking + olive), salt, pepper, smoked paprika, garlic (2 cloves), maple syrup