Quick Meals: Toasted Quinoa & Carrot Salad

cute, right!

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 Andrea Bertoli 540 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Sales Manager for CleanTechnica. Follow my delicious adventures on Instagram

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