Name: Carrot Quinoa Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup quinoa (uncooked and rinsed well); 1.75 cup water; 1 pinch salt; 3 cup carrots (grated); 1.5 cup celery (sliced); 3 null scallions (sliced); 1 bunch cilantro (chopped); 0.5 cup almonds (chopped, toasted); 0.5 teaspoon cayenne pepper ((optional)); 0.5 teaspoon allspice ((optional)); null null salt (to taste); null null pepper (to taste); null null microgreens ((optional)); null null sprouts ((optional)); 0.25 cup apple cider vinegar; 0.25 cup olive oil; 1.5 tbsp maple syrup; 0.5 teaspoon dijon mustard; 0.375 teaspoon salt; 0.375 teaspoon pepper

Instructions

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1

Place quinoa (1 cup) in a medium pot with water (1.75 cups) and salt (1 pinch). Bring to a boil, cover, simmer on low heat for 12-15 minutes (or until water is gone). Turn off heat, let stand 5 minutes, then let cool uncovered.
2

While the quinoa cooks, make the Raw Apple Cider Vinaigrette. Place all dressing ingredients (apple cider vinegar (0.25 cup), olive oil (0.25 cup), maple syrup (1.5 tbsp), dijon mustard (0.5 teaspoon), salt (0.375 teaspoon), pepper (0.375 teaspoon)) in a small bowl and whisk, or in a small jar, sealed with a lid and shaken.
3

Combine carrots (3 cups), celery (1.5 cups), scallions (3), cilantro (1 bunch), garlic (1 clove), and chopped almonds (0.5 cup) in a large bowl.
4

Toss with the prepared vinaigrette and the cooled quinoa (1 cup).
5

Add more [salt to taste], [pepper to taste], and [apple cider vinegar to taste].
6

Sprinkle in cayenne pepper (0.5 teaspoon) and optional allspice (0.5 teaspoon).
7

Toss well and serve, or refrigerate until serving.