Quick Meals: Toasted Quinoa & Carrot Salad

Another recipe from the carrots cooking class, this one featuring wholesome quinoa and bright shredded carrots. This super quick salad/meal is great whenever you want something light, but rich with flavor. The ingredients are simple, but featured in fun ways- more of a technique-focused recipe. Carrots are ‘ribboned’ using a vegetable peeler for a fun shape, and the quinoa is toasted to bring out some nutty undertones, which gives the salad a nice brown hue. Toast up some extra quinoa and try with your oatmeal or other grains, too.

Toasted Carrot and Quinoa salad: pretty right?!

Toasted Quinoa & Carrot Salad

¾ cup quinoa
2 cups ribboned carrots
1 cup fresh chopped herbs (dill, parsley, basil, etc.)
1 cup thinly sliced green cabbage
½ cup Zante currants or raisins
Lemon Vinaigrette
¼ cup olive or coconut oil
3 Tablespoons fresh lemon juice
2 Tablespoons apple cider vinegar
pinch salt and pepper

  1. To cook the quinoa: Add all quinoa to a dry skillet and toast until browned. Add to a medium saucepan with 1½ cups water. Bring to a boil, then lower heat and simmer for 10 minutes. Let stand until cool, then fluff with a fork.
  2. When quinoa is cool, toss with carrots, herbs, cabbage, and currants. Set aside.
  3. In a small bowl, whisk together Lemon Vinaigrette ingredients until emulsified. Pour over salad and serve immediately, or let marinate for a few hours.

Yields: 4-6 salad-sized servings

 


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram