Carrot Quinoa Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(38)
Ingredients
6 servings
- 1 cup quinoa, uncooked and rinsed well
- 1 ½ cups water, pinch salt
- ——-
- 3 cups carrots, grated or use matchstick
- 1-2 cups celery, sliced
- 3 scallions, sliced at a diagonal
- 1 bunch cilantro, chopped (tender stems ok) or sub Italian parsley
- 1 clove garlic, finely minced
- ½ cup chopped almonds, toasted
- ½ teaspoon cayenne or aleppo chili flakes ( optional)
- ½ teaspoon allspice, optional
- salt, apple cider vinegar and pepper to taste
- microgreens, or cilantro sprouts- optional
- ¼ cup raw apple cider vinegar (with the “mother” in it)
- ¼ cup olive oil
- 1 –2 tablespoons raw honey (or maple syrup)
- 1/2 teaspoon Dijon mustard
- ¼–½ teaspoon salt
- ¼–½ teaspoon pepper
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Preparation
Step 1
Place 1 cup of rinsed quinoa in a medium pot with 1 3/4 cups water and a pinch of salt. Bring to a boil, cover, simmer on low heat 12-15 minutes (or until water is gone). Turn heat off, let stand 5 minutes, then let cool uncovered.
Step 2
While the quinoa is cooking make the Raw Apple Cider Vinaigrette. Place all ingredients in a small bowl and whisk, or in a small jar, sealed with a lid and shaken.
Step 3
Place carrots, celery, scallions, cilantro, garlic and almonds in a large bowl.
Step 4
Toss with the vinaigrette and the cooled quinoa.
Step 5
Add more salt, pepper and vinegar to taste.
Step 6
Sprinkle in the cayenne and optional allspice.
Step 7
Toss well and serve, or refrigerate until serving.
Step 8
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