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Carrot Quinoa Salad with Almonds and Raw Apple Cider Vinaigrette- a delicious vegan salad that can be made ahead. #vegan #quinoa #quinoasalad #carrotsalad #vegansalad

Carrot Quinoa Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 36 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • 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

Units Scale
  • 1 cup quinoa, uncooked and rinsed well
  • 1 1/2 cups water, pinch salt
  • ——-
  • 3 cups carrots, grated or use matchstick
  • 12 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:


Instructions

  1. 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.
  2. 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.
  3. Place carrots, celery, scallions, cilantro, garlic and almonds in a large bowl.
  4. Toss with the vinaigrette and the cooled quinoa.
  5. Add more salt, pepper and vinegar to taste.
  6. Sprinkle in the cayenne and optional allspice.
  7. 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