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. Unfortunately, it looks like this pic got lost in the archives, so you’ll just have to trust me!
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