Carrot Quinoa Salad
This vibrant Quinoa Salad with Carrots, Almonds, Cilantro, and a tangy Apple Cider Vinaigrette is a simple, flavorful vegan dish perfect for make-ahead meals, potlucks, and gatherings. It offers a satisfying crunchy texture that holds up well in the fridge, making it an ideal choice for meal prep. Enhance with avocado or chickpeas for extra heartiness, and garnish with fresh microgreens or cilantro sprouts before serving.
Instructions
- 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.
Nutrition Facts
Per portion