Carrot Quinoa Salad
Ingredients
- 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
- 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.
- 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.
- Place carrots, celery, scallions, cilantro, garlic and almonds in a large bowl.
- Toss with the vinaigrette and the cooled quinoa.
- Add more salt, pepper and vinegar to taste.
- Sprinkle in the cayenne and optional allspice.
- Toss well and serve, or refrigerate until serving.
Notes
- 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
https://www.feastingathome.com/about/