Parmesan roast carrot and quinoa salad

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% Daily Values based on a 2,000 calorie diet

Step 1

Meanwhile, slice tomatoes in half, and chop carrots into bite sized pieces. Add to an oven tray.

Step 2

Drizzle olive oil over the carrots and tomatoes, and season well with salt and pepper.

Step 3

Tear a handful of thyme leaves from their stalks and add to the carrots and tomatoes. Toss together and roast for 35 minutes until the carrots are cooked.

Step 4

Meanwhile, make the dressing. In a bowl, add lemon juice, Dijon mustard, maple syrup, and olive oil. Whisk vigorously with a fork to combine.

Step 5

Pour the dressing over the still warm quinoa. Add spinach and toss together.

Step 6

Once the carrots are cooked, grate half the parmesan over the carrots and toss together.

Step 7

Chop each tomato half into four juicy pieces. Add the roasted carrots and tomatoes to the quinoa. Gently toss together.

Step 8

Serve with the remaining parmesan shavings and a pinch of black pepper