Baby Carrot and Quinoa Salad

About this recipe

A vibrant salad combining the earthy flavors of quinoa with the crispness of baby carrots. Enhanced by a tangy vinaigrette, this dish is versatile enough for either a satisfying light lunch or a side at dinner.

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

Directions

1. 1

   Rinse the quinoa under cold water. Boil in a medium saucepan with 2 cups water, cover and simmer for 15 minutes.

2. 2

   Peel and shave baby carrots into thin ribbons using a vegetable peeler.

3. 3

   In a large bowl, combine carrots, parsley, mint, cilantro, and red onion.

4. 4

   Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.

5. 5

   Add cooked quinoa to the bowl with the carrot mixture.

6. 6

   Pour the dressing over the salad and toss to coat evenly.

7. 7

   Refrigerate for 15 minutes before serving for enhanced flavor.