Carrot and Quinoa Salad with Feta and Pumpkins Seeds Recipe

Amrita Ma Devi

Carrot and Quinoa Salad with Feta and Pumpkins Seeds Recipe

Carrots are not only a delicious and versatile vegetable, but they also come with a host of health benefits. In fact, according to Ayurveda, carrots are considered to be an excellent food for promoting overall well-being.

One of the key benefits of carrots is their high antioxidant content. Antioxidants play a crucial role in protecting our cells from damage caused by free radicals, which are unstable molecules that can lead to chronic diseases such as cancer and heart disease.

By including carrots in your diet, you can boost your antioxidant intake and support your body's natural defense mechanisms.

In addition to their antioxidant properties, carrots are also known for their ability to improve digestion. In Ayurveda, carrots are often recommended for the treatment of digestive issues such as piles and diarrhea. The fiber content in carrots helps to regulate bowel movements and promote a healthy digestive system.

Furthermore, carrots are believed to have a positive impact on various organs in the body. According to Ayurveda, carrots can purify the blood, benefit the lungs, strengthen the spleen and pancreas, and improve liver function. By incorporating carrots into your meals, you can support the health of these vital organs and promote overall wellness.

Not only are carrots beneficial for internal health, but they also have positive effects on the skin. Carrots are rich in vitamins and minerals that nourish the skin and promote a healthy complexion. Additionally, carrots are useful for treating skin lesions and can be beneficial in managing lung infections.

This Carrot and Quinoa Salad with Feta and Pumpkin Seeds is not only a feast for the taste buds but also a treat for your health. The combination of nutrient-rich carrots, protein-packed quinoa, and the crunch of pumpkin seeds makes this salad a complete meal on its own. Whether you're looking for a light lunch, a side dish, or a potluck contribution, this salad is sure to nourish you.

INGREDIENTS

6 carrots
1 cup red quinoa cooked
1/2 bunch of curly parsley
1/2 bunch of cilantro
1 handful of fresh mint
2 celery stalks
150 g feta cheese
6 dates
1 handful of pumpkin seeds
1 handful of walnuts optional
2 tbsp sunflower oil
Salt and pepper

For the Dressing:

¼ cup olive oil
Juice of 1/2 - 1 lemon or lime
1 tsp maple syrup
Pink salt and pepper
1 tsp chopped ginger root

INSTRUCTIONS

1. Preheat the oven to 220 degrees Celsius. Peel and cut the carrots into small pieces and marinate with sunflower oil, salt, pepper, and curry powder. Place the carrots on a baking sheet and roast in the oven for 25-30 minutes.

2. Place the cooked quinoa on a baking sheet lined with parchment paper and marinate with olive oil. Place the quinoa in the oven for about 10-15 minutes, until it becomes crunchy.

3. Finely chop the parsley, cilantro, and mint.

4. Finely chop the pumpkin seeds and walnuts and roast them in a pan for a few seconds.

5. Finely chop the dates and celery.

6. Mix together the ingredients for the dressing.

7. In a large bowl, mix all the ingredients except for the feta cheese with the dressing.

8. Season the salad with salt and pepper if necessary, and spread the crumbled feta cheese over the salad. This salad is perfect for a light and healthy lunch or as a side dish for dinner. Enjoy!