Celebrate National Salad Month with our delicious, fresh featured recipe!

This crunchy, nutty quinoa salad with carrots, almonds, cilantro and apple cider vinaigrette can be premade and brought as a side dish – great for picnics! – or enjoyed as a workday lunch!


1 cup quinoa, any variety, uncooked and rinsed well

1 ½ cups water, with a pinch of salt for boiling

3 cups carrots, grated or matchstick (about 8 ounces)

1 to 2 cups celery, sliced

3 scallions, sliced at a diagonal

1 bunch cilantro, chopped (or substitute Italian parsley)

1 clove garlic, finely minced

½ cup slivered almonds, toasted

½ teaspoon cayenne or Aleppo chili flakes (optional)

½ teaspoon allspice (optional)

Salt and pepper to taste

Apple Cider Vinaigrette

¼ cup raw apple cider vinegar

¼ cup olive oil

1 ½ to 2 tablespoons honey (or maple syrup)

¼ to ½ teaspoon salt

¼ to ½ teaspoon pepper


  1. Place 1 cup of the rinsed quinoa in a medium pot with 1 ½ cups of water and a pinch of salt. Bring to a boil, cover, simmer on low heat for 12 minutes (or until water is gone). Turn the heat off, let the quinoa stand for 5 minutes, then let it cool uncovered.
  2. While the quinoa is cooking, prepare the apple cider vinaigrette. Place the ingredients in a small bowl and whisk, or in a small jar, sealed with a lid, and shake.
  3. Add the slivered almonds to a frying pan or skillet. Heat them over medium heat, stirring until they are lightly browned and fragrant – about 3 minutes. No need to grease pan or use butter, etc.
  4. Place carrots, celery, scallions, cilantro, garlic and almonds in a large bowl. Toss this mix with the vinaigrette and the cooled quinoa. Add salt and pepper to taste. Sprinkle in the cayenne and optional allspice.
  5. Toss well and serve—or refrigerate until serving.

Tips & Serving Ideas

  • Rinsing or soaking quinoa before cooking will help to remove the bitterness!
  • This salad will stay fresh for three to four days in the fridge.
  • To cool the quinoa quickly, place it in a strainer and rinse it with cold water. Let it sit in the strainer for a few minutes, so it drains well!
  • Add chickpeas or top with avocado right before serving for extra heartiness and nutrients.
  • Top with fresh sprouts or microgreens!

Nutritional Information

Serves 6

Amount Per Serving:

Calories: 279

Total Fat: 15.3g

Cholesterol: 0mg

Sodium: 254mg

Total Carbohydrate: 31.4.g

Sugars: 7.9g

Protein: 6.5g

Recipe adapted from feastingathome.com