• 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