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Parsnip and Quinoa Salad

Name: Parsnip and Quinoa Salad
Ingredients: salad; 1 cup cooked quinoa; 2 cups mixed green leaves (i used rocket and mint); 2 medium parsnips quartered long ways; 6 baby carrots halved long ways; 1 spring onion finely sliced; 3 tbs olive oil; 2 garlic cloves minced; 2 tbs fresh coriander chopped; 1 tsp coriander seeds ground; 3 tsp cumin seeds; 1 tsp paprika; 1/2 tsp cinnamon; 1 tsp maple syrup; pinch salt; grind of black pepper; 1/4 cups pistachios roughly crushed; avo chermoula; 1/2 ripe avo; 1 cup fresh coriander; 1/4 cup olive oil; 1 garlic clove minced; 1 tsp ground coriander; 1 tsp ground cumin

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W H O L E S O M E 3 6 5

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Ingredients

salad
1 cup cooked quinoa
2 cups mixed green leaves (i used rocket and mint)
2 medium parsnips quartered long ways
6 baby carrots halved long ways
1 spring onion finely sliced
3 tbs olive oil
2 garlic cloves minced
2 tbs fresh coriander chopped
1 tsp coriander seeds ground
3 tsp cumin seeds
1 tsp paprika
1/2 tsp cinnamon
1 tsp maple syrup
pinch salt
grind of black pepper
1/4 cups pistachios roughly crushed
avo chermoula
1/2 ripe avo
1 cup fresh coriander
1/4 cup olive oil
1 garlic clove minced
1 tsp ground coriander
1 tsp ground cumin

Preparation

Preheat oven to 200C and line a baking tray
Mix the olive oil, garlic, coriander, spices, lemon zest and maple syrup in large bowl
Toss on the carrots and parsnips and coast well
Place on the baking tray and bake for 45 mins until golden
Pop your pistachios on the tray when there is 10 mins to go
Place all the ingredients in food processor
Slowly add water to desired consistency

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