Baby Carrot and Quinoa Salad

Carol Augustine Benito

Carol Augustine Benito

over 1 year ago

This refreshing salad is perfect for a light lunch or as a side dish. The combination of baby carrots and quinoa provides a satisfying crunch, while the dressing adds a tangy sweetness.

Cooking Time

25 minutes

Serving Size

4

Nutrition Per Serving

Cal

320

Protein

7g

Fat

16g

Sat Fat

2g

Carbs

40g

Chole

0mg

Fiber

7g

Sugar

10g

Sodium

150mg

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 pound baby carrots, trimmed and peeled
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  • In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
  • Meanwhile, using a vegetable peeler, shave the baby carrots into thin ribbons and place in a large bowl.
  • Add the parsley, mint, cilantro, and red onion to the bowl with the carrots.
  • In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  • Add the cooked quinoa to the bowl with the vegetables and toss to combine.
  • Drizzle the dressing over the salad and toss to coat.
  • Serve immediately or refrigerate until ready to serve.

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