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 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
¼ cup olive or coconut oil
3 Tablespoons fresh lemon juice
2 Tablespoons apple cider vinegar
pinch salt and pepper
- 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.
- When quinoa is cool, toss with carrots, herbs, cabbage, and currants. Set aside.
- 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