Thyme Roasted Carrot & Quinoa Salad - Brooke Kelly Nutrition

Ingredients

• 2 bunches of baby carrots, tops removed
• 2 sprigs of thyme
• 2 tbsp extra virgin olive oil
• 1 cup tri coloured quinoa
• 1 cup rocket
• 1 cup mint leaves
• ½ cup sun-dried tomatoes in olive oil, finely sliced
• ⅓ cup pickled red onion
• ⅓ cup pistachios
• ⅓ cup slivered almonds
• Salt
• Pepper
• 4 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• Juice of half a lemon
• 1 tsp Dijon mustard
• 2 tsp raw honey
• 1 clove crushed garlic