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!
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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
I have loved every salad I have made so far from Feasting at Home but this one is by far my favorite. I make it constantly and don’t get sick of it. I will add avocado to make it a full meal or use it as a side dish. I like to keep it in the fridge at all times! I have also made it for family gatherings and it has been such a hit, event with people who thought they didn’t like cilantro!
I hate celery. Would this dish work without it?
Yes, I’d just leave it out. Maybe sub more carrots or a little apple?
I’ve made this twice now (once with parsley, once with cilantro), and we love it either way! I did add the optional can of chickpeas to make it a main dish, and I used half the amount of quinoa (personal preference). Thank you for a great recipe!
Glad. you enjoyed this Kathy!
Love it! Thank you!
Delicious! Thank you for your super amazing recipes.
Superbly delish salad – I varied the recipe ever so slightly due to lack of quinoa (used brown rice/quinoa mix instead) and included additional nut varieties to include toasted walnut, almond, sunflower and pumpkin seed. The dressing of ACV/maple syrup was the icing on the cake – WOW! This salad is on my fav’s list – and even better, is reflux friendly 🙂
Awesome, thanks and glad you enjoyed this!
Wonderful, delicious and colorful salad. I can’t stop eating it!!! Thank you for your creative recipes. They’ve kept me going through these crazy times!
When making this ahead of time, should you wait to add the dressing right before serving, or will it be okay on the salad overnight?
Add the dressing before putting in the fridge overnight. 😉
We can’t get enough of your delicious salads in our household. This one was on the menu recently. Sweet crunchy carrots and almonds complimented by the Apple cider vinaigrette. Healthy and delicious.
Thanks so much Kelly!
DELICIOUS! This is an excellent summer lunch/dinner that can be pre-made! Though it’s so good that I think this recipe serves 4 (it could be 2 if I allowed myself!!!) especially if it’s your main course. The apple cider vinaigrette is SO yummy, too! This will definitely be in my permanent menu this summer.
Thanks Patricia!
Super delicious – fresh, hearty, and easy to make. Easy to adapt to whatever vegetables you have in the fridge. I added some fresh baby kale and chard from our garden, and made it a little spicier than the recipe called for.
This is really good. Thank you for the recipe. I subbed some of the ingredients since I dont have them but it still turned out great. Very flavorful but not overwhelming.
I haven’t made the recipe yet, but I already know it’s delicious. I’m curious what you did with the 1-2 cups of celery. It’s not in the instructions. I’m assuming you add it raw to the salad and not cook it with the quinoa. Might be a dumb question, but I want to get your recipe correct. Thanks for all the wonderful recipes!
Hi Jeremy, I left it out- and just fixed it! Sorry about that!
This is so good! I have been making it regularly lately as opposed to a salad each night we’ve been having this as a side! Sharing with friends to try out during our home “stay”
Thanks Dianne- glad you liked it! Yes, makes for a great healthy side!
Very tasty and easy to put together.
So happy you liked it Janet!
I just made it , for a big family getogether and it’s fantastic! So delicious. Thank you!
This is a fabulous salad! I took it to work every day for a week, then made it again on Sunday and took it for lunch the entire next week. The flavors are delightful. I’ve shared it with several friends who have had the same reaction. Yum!
Yummy for my tummy!,,
Outstanding recipe. I could eat this everyday. Quickly becoming my favorite blog to make recipes from. Thank you!
Great lunch
I have just made this salad. It is delicious!! Here in New Zealand, we are in winter, and this recipe has been perfect as the “normal” salad ingredients are not in season. And I’m really glad it can be stored in the fridge. It’s going to add some sparkle to my packed lunches. Many thanks!!
I love all your recipes! This was another favorite, tasted amazing, looks appetizing and we ate the leftovers on a wrap the next day. It was still crunchy and delicious. Thanks!
Thanks- so glad you liked it!
Made this salad for dinner, the flavours are so amazing. My partner loved it too , thank you new favourite.
Looks simple, tastes super yummy!!!!
YAY!!!! Im so glad you liked it- I really liked this one too. 🙂
Absolutely perfect!
Great to hear!