Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Honey-Roasted Carrots and Parsnips with Quinoa and Rocket
This smoky, caramelised all-in-one quinoa salad – if you are a fan of quinoa or salad – is perfect for dinner and then a lunchbox the following day.
|carrots, peeled and cut into 1cm wedges|
|parsnips, peeled and cut into 1cm wedges|
|garlic, unpeeled and bashed|
|freshly ground black pepper|
|quinoa, rinsed well (red and white is nice, for the colour)|
|extra virgin olive oil|
|wild rocket, washed|
|lemon, juice only|
From the book