Warm quinoa salad, with caramelized carrots and chick peas & curry dressing

Warm quinoa salad, with caramelized carrots and chick peas & curry dressing
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If you’re looking for something to replace the traditional mashed potatoes served with almost every holiday meal, here’s your answer. I wanted to play around with color and temperature contrasts, and the result is both lovely and delicious.

  • Serves6 to 8
  • Prep time30 min
  • Cook time20 min
  • Timeout-
  • FreezingFreezes well

Capsule vidéo


  • 8 Nante carrots, slice in halves, length-wise
  • 1 can (540 ml) of chick peas, rinced and strained
  • 1/3 cup of honey
  • 3 tablespoons of butter
  • 1 1/2 cup of water
  • 1/2 cup of sour cream
  • 2 tablespoons of honey
  • 1 tablespoon of cider vinegar
  • 2 teaspoons of curry powder
  • 1 teaspoon of sesame oil
  • Salt & pepper, as preferred
  • 1 1/2 cup of cooked quinoa
  • 1/4 cup of fresh mint, chopped
  • 1/4 cup of fresh cilantro, chopped
  • 3 shallots, minced
  • 1/2 cup of roasted pistachios, roughly chopped
  • Salt & pepper, as preferred


  1. Add all the garnish ingredients to a pan, on high heat. Bring to a boil then reduce the water until the carrots and chick peas are caramelized. Set aside
  2. Mix all the dressing ingredients together in a bowl, then set aside.
  3. Combine all the salad ingredients in another bowl.
  4. Transfer onto a serving plate, garnish with the caramelized carrots and chick peas while warm, then top with the curry dressing.

Tips & tricks

Se conserve 3 jours au réfrigérateur. Ne se congèle pas.

Recipe published on August 19, 2018