Roasted carrot, feta and quinoa

Nici Wickes' delicious dish has it all going on – singed sweet carrots, crunchy toasted quinoa packed full of protein and creamy feta for that extra tang. A simple yet fabulous recipe

By Nici Wickes
  • 35 mins cooking
  • Serves 6
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 1/4 cup quinoa
  • 6 - 8 large carrots, peeled and ribboned
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 150 gram feta
  • juice of 1 lemon
  • extra drizzle of olive oil, to serve


  • 1
    Preheat oven to 200°C.
  • 2
    Cook the quinoa in boiling salted water for 10-12 minutes, then drain well.
  • 3
    Toss the ribboned carrots with the cooked quinoa, fennel seeds, salt and olive oil. Pile onto a tray. Bake towards the top of the oven until some ribbons are golden – about 15 minutes. Toss and cook for 5 minutes more. Not all the carrots need to be cooked through – have a mix of roasted and nearly raw.
  • 4
    Whip the feta with the lemon juice until smooth, then smear onto a serving plate.
  • 5
    Pile the carrots and quinoa on top, drizzle with the olive oil and serve.


  • The simpler the recipe, the more reliance there is on the flavour and quality of each ingredient (as there is nowhere to hide). So with dishes such as this one, treat yourself to organic carrots and good-quality olive oil, and taste the difference.

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