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First, preheat oven to 400 degrees F. Place the carrots in a baking dish and drizzle over the honey. Roast for 30 minutes. 2. Meanwhile, in a small saucepan, simmer the quinoa in the stock for approximately 10 minutes or until the stock has been fully absorbed. Once done, set aside. 3. When the carrots have just 5 minutes left, melt the oil in a large saucepan over a medium heat. Add the shallots and garlic and stir for 2-3 minutes. 4. Add the nuts and stir for another minute. 5. Add the kale and stir gently; youll see it start to turn a lovely bright green. Sprinkle over the lemon juice, add a pinch of salt, and continue to stir for a few minutes as the kale wilts. 6. By now the carrots should be ready, so mix them with the kale, and the quinoa too. Make sure its all well mixed. 7. Divide between plates (or transfer to one big plate if sharing as a side dish) and top with Parmesan.
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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking