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
- 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.
- 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.
- 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.
- 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.
- 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!
Amount Per Serving:
Total Fat: 15.3g
Total Carbohydrate: 31.4.g
Recipe adapted from feastingathome.com