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Carrot Quinoa Salad

Carrot Quinoa Salad


  • 1 cup quinoa, uncooked and rinsed well
  • 1 1/2 cups water, pinch salt
  • 3 cups carrots, grated or matchstick ( about 8 ounces)
  • 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
  • 1/2 cup chopped almonds, toasted
  • 1/2 teaspoon cayenne or aleppo chili flakes ( optional)
  • 1/2 teaspoon allspice, optional
  • salt, apple cider vinegar and pepper to taste
  • microgreens, or cilantro sprouts- optional


Raw Apple Cide Vinaigrette

  • 1/4 cup raw apple cider vinegar (with the “mother” in it)
  • 1/4 cup olive oil
  • 1 –2 tablespoons raw honey (or maple syrup)
  • 1/2 teaspoon Dijon mustard
  • 1/4–1/2 teaspoon salt
  • 1/4–1/2 teaspoon pepper
  • Instructions

    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.
    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.
    3. Place carrots, celery, scallions, cilantro, garlic and almonds in a large bowl.
    4. Toss with the vinaigrette and the cooled quinoa.
    5. Add more salt, pepper and vinegar to taste.
    6. Sprinkle in the cayenne and optional allspice.
    7. Toss well and serve, or refrigerate until serving.


    • Rinsing or soaking quinoa before cooking will help to remove the bitterness!
    • Salad with keep 3-4 days in the fridge. If making ahead, be sure to taste right before serving and adjust salt and vinegar one more time.
    • Feel free to add chickpeas or top with avocado right before serving for extra heartiness.
    • Top with fresh sprouts or microgreens!
  • Credit:

    Sylvia Fountaine

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