Carrot Quinoa Salad with toasted almonds and Raw Apple Cider Vinaigrette – a simple delicious vegan salad that can be made ahead- perfect for midweek lunches and gatherings.
The world around us is nothing more and nothing less than a mirror of what we have become from within. ~ Gregg Braden
Happy Weekend! Here’s a simple Carrot Quinoa Salad with toasted almonds, celery, cilantro, and scallions, all tossed in a tangy Apple Cider Vinaigrette. It’s vegan, filling and satisfying… while not lacking in flavor.
But what I love most about this salad is its great crunchy texture. Even after a few days in the fridge, it retains its delicious crunch- making it an ideal candidate for making ahead. Whether you are bringing something healthy to a gathering and want to make it ahead, or doing your weekly meal prep, this one is an easy winner.
I made this Carrot Quinoa Salad on Monday and just ate the last bit of it for lunch today -Friday. For some reason, I haven’t tired of it, but rather looked forward to it all week long.
Top it with microgreens before serving, and free to add avocado or chickpeas for extra heartiness.
A super easy spring-inspired salad.
Enjoy this Carrot Quinoa Salad and let me know what you think in the comments below. Have a happy healthy weekend!
You may also like
- Roasted Carrots with Tahini Sauce
- Orecchiette with Creamy Carrot Miso Sauce
- Easy Vegan Bombay Carrot Salad Recipe
- Vegan Make-Ahead Salads
Carrot Quinoa Salad
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 cups 1x
- Category: salad, vegan
- Method: tossed
- Cuisine: Northwest
- Diet: Vegan
Description
Crunchy nutty Quinoa Salad with Carrots, Almonds, Cilantro and Raw Apple Cider Vinaigrette – a simple flavorful vegan salad that can be made ahead- perfect for potlucks, gathering and midweek meals!
Ingredients
- 1 cup quinoa, uncooked and rinsed well
- 1 1/2 cups water, pinch salt
- ——-
- 3 cups carrots, grated or matchstick ( about 8 ounces)
- 1–2 cups celery, sliced
- 3 scallions, sliced at a diagonal
- 1 bunch cilantro, chopped (tender stems ok) or sub Italian parsley
- 1 clove garlic, finely minced
- 1/2 cup chopped almonds, toasted
- 1/2 teaspoon cayenne or aleppo chili flakes ( optional)
- 1/2 teaspoon allspice, optional
- salt, apple cider vinegar and pepper to taste
- microgreens, or cilantro sprouts- optional
Raw Apple Cider Vinaigrette:
- 1/4 cup raw apple cider vinegar (with the “mother” in it)
- 1/4 cup olive oil
- 1 –2 tablespoons raw honey (or maple syrup)
- 1/2 teaspoon Dijon mustard
- 1/4–1/2 teaspoon salt
- 1/4–1/2 teaspoon pepper
Instructions
- Place 1 cup of rinsed quinoa in a medium pot with 1 3/4 cups water and a pinch of salt. Bring to a boil, cover, simmer on low heat 12-15 minutes (or until water is gone). Turn heat off, let stand 5 minutes, then let cool uncovered.
- While the quinoa is cooking make the Raw Apple Cider Vinaigrette. Place all ingredients in a small bowl and whisk, or in a small jar, sealed with a lid and shaken.
- Place carrots, celery, scallions, cilantro, garlic and almonds in a large bowl.
- Toss with the vinaigrette and the cooled quinoa.
- Add more salt, pepper and vinegar to taste.
- Sprinkle in the cayenne and optional allspice.
- Toss well and serve, or refrigerate until serving.
Notes
Rinsing or soaking quinoa before cooking will help to remove the bitterness!
Salad with keep 3-4 days in the fridge. If making ahead, be sure to taste right before serving and adjust salt and vinegar one more time.
Feel free to add chickpeas or top with avocado right before serving for extra heartiness.
Top with fresh sprouts or microgreens!
Nutrition
- Serving Size: 1 cup
- Calories: 279
- Sugar: 7.9 g
- Sodium: 254 mg
- Fat: 15.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 31.4 g
- Fiber: 5.2 g
- Protein: 6.5 g
- Cholesterol: 0 mg
Did you change the dressing up a little bit? I’ve made this a kajillion times and have never noticed it had dijon mustard in it.
This salad is a family favorite.
You know- I did recently add the dijon (because I had accidentally left it out) so you can add it or skip it- up to you. 🙂
I thought I was losing my mind. I’m going to leave it out because why mess with perfection? This is my go-to potluck take-along as EVERYONE applauds it and waits for me to arrive with it. I usually don’t even look at the recipe any longer because I’ve made it so often but this time I did and thought, mustard? was there always mustard? LOL. I love all your recipes.
Haha- no not losing it! 😉 Glad you enjoy it!
Wonderful recipe and the result is a very very tasting salad. A new favorite for sure!
I did not had almonds in my pantry but found a bag of walnuts and used them instead. That worked well too! The all spice was missing too, so after a quick google I made my own.
I have to say, adding all spice really lifts the salad to another level! Yum!
Now let’s see how my family likes it when I serve it tonight!
Love how you were able to adapt this and make it work. Good for you, very creative.
Excited to try some of your recipes this week. This one calls for dijon vinegar. Is that a thing? (because a Google search comes up with nothing)
Oops! Dijon mustard, typo, fixed it!
I LOVE all of your recipes and just had this a few nights ago and it was incredible! Do you have any healthy main courses you think this would pair well with? Thanks!
How about our Simple Baked Chicken or Moroccan Salmon?
Question – What is the serving size?
Thank you!
Hi Brenda, it is about one cup. 🙂
Can I replace the vinegar with something. I can’t have foods with yeast
You could try lemon juice?
Delicious, easy recipe!
Glad you enjoyed!
Hi Sylvia
I love this recipe, but at the moment I don’t have any quinoa in the pantry. Would it be okay to substitute brown basmati rice for quinoa in the salad? Or is there something else you could recommend? Thank you so much.
Hi Anna, I think that would work as long as it is al dente ( not mushy). Other grains- farro, wheat berries, etc.
Thank you so much Sylvia that’s great to know
Hey I love the recipie I was just wondering how much this makes so I can get the right amount of ingredients.
Hi Jax- this makes about 6 1/2- 7 cups of salad. 😉
I would like to make this for the whole family but my father has diabetes and this has honey in the dressing… How essential is the honey for the taste of this salad?
Thank you
It does really balance out the recipe. What if you tried monk fruit syrup?
Such a fresh tasty salad ❤️
Delicious 😋
Thanks, so glad you enjoyed.😊
Hi Sylvia Could I ask what implement your use to get those lovely carrot strips?
Lia- I have a confession- I bought matchstick carrots, already cut like this to save time. 🙂
I’m working my way through your lunch recipes, and haven’t met any I don’t care for yet :). My girls want school lunches that don’t have to be warmed up. This is another good, hearty lunch for all of us. Love the flavors! Thank you :).
Perfect! Thanks Ronda.
I love this salad… the vinaigrette really makes it sing! I’m enjoying all of your recipes Sylvia… so very grateful to have found your site. It’s helpful to me as I segue from pescatarian to vegan.
Thanks so much Leanda!
Do you have a good substitute for the olive oil for the dressing? We are trying to stay away from all oils for health reasons. Many thanks!
Hi Heidi, first just try leaving it out? Taste, then perhaps add a little fresh-squeezed orange juice or even water if it seems dry?
This salad is so perfectly balanced, I can’t quite put it into words. Some sweetness from the carrot, some tang in the dressing, grounded by the roasted almonds and all whilst still feeling light. This is definitely going to be one of my new staples! Every recipe I’ve tried so far has been spot on. Thank you Sylvia!
Thanks so much Sarah!
Outstanding!
I have never tried this ingredient have lots Pecans. I gathered them. so will try with those. Thank you Joseph
thanks Joseph- pecans would taste great here!
So delicious! Can’t wait to make it again!
Such a delicious and easy lunch! I didn’t have celery on hand so I subbed sliced purple cabbage. I’ll definitely make this again.