Quinoa Carrot Bowls with Lemon Sesame Dressing

by | Nov 26, 2021 | At Home

It is at this time of year when we all start to crave something fresh, but the weather might not be quite warm enough to warrant fully raw salads just yet. That’s when lightly cooked salad bowls come into their own. Just enough freshness but still nourishing and warming too.

Serves 4

8 medium carrots, ends trimmed and sliced into 5mm thick batons

2 tbsp olive oil

1 tsp pure maple syrup, honey or raw sugar

½ tsp fine sea salt

1 tbsp lightly toasted sesame seeds

handful coriander leaves and tender stems, roughly chopped

cooked quinoa and microgreens, to serve


Lemon Sesame Dressing

juice of 1 large lemon

¼ cup extra virgin olive oil

1 tsp pure maple syrup, honey or raw sugar

1 tbsp lightly toasted sesame seeds

1 small clove garlic, peeled


Place sliced carrots, olive oil, maple syrup (or honey/sugar) and salt into a medium saucepan. Pour over 200ml water. (You’re aiming for the water to come just over halfway up the carrots. This will vary depending on the size of your pan, so add a touch more if needed.) Bring to the boil and continue to boil uncovered on high for 8–10 minutes, stirring occasionally. As the water evaporates, keep an eye on the pan so it doesn’t completely dry out. After 8–10 minutes the carrots should be tender and the water evaporated. Pour off excess water if there’s a little too much and return to the heat to cook until the carrots are left cooking in the olive oil. Remove from the heat, stir through the sesame seeds and coriander. Taste and add a pinch more salt if needed.

To make the dressing, combine all the ingredients in a small blender and blend on high until super smooth, thick and creamy. Season with fine sea salt.

To serve, divide carrots between 4 bowls and serve alongside cooked quinoa and microgreens, drizzling everything with dressing before eating.

Words and images by Emma Galloway

Via: Nourish magazine

About the Author

Vincent Heeringa

Hi, I'm Vincent! I'm a co-founder of The Feed, a writer, marketer and PR expert specialising in food, tech and sustainability. In a previous life I was publisher of Idealog, Stoppress, NZ Marketing and Good magazines and helped establish the Science Media Centre. I'm also the host of a podcast ‘This Climate Business’. When I'm not burning the midnight oil, I'm hitting the town or planting trees with my wife Sarah. Ping me to talk about all things food. @vheeringa

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