Ingredients of Carrot and Quinoa Salad with Citrus Dressing
For the Salad:
1 cup quinoa, rinsed
2 cups water
2 large carrots, shredded
1 cup chickpeas, cooked and drained
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup sliced almonds, toasted
1/4 cup dried cranberries
For the Citrus Dressing:
1/4 cup olive oil
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions for making Carrot and Quinoa Salad with Citrus Dressing:
Cook the Quinoa:
In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let it cool.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, orange juice, lemon juice, apple cider vinegar, honey or maple syrup, and Dijon mustard. Season with salt and pepper to taste.
Assemble the Salad:
In a large bowl, combine the cooked quinoa, shredded carrots, chickpeas, parsley, mint, sliced almonds, and dried cranberries.
Dress the Salad:
Pour the citrus dressing over the salad and toss well to coat all the ingredients evenly.
Serve:
Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve at room temperature or chilled.
Tips:
You can add more vegetables like diced cucumbers or bell peppers for extra crunch and flavor.
This salad can be stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Enjoy your fresh and vibrant Carrot and Quinoa Salad with Citrus Dressing as a light lunch or a side dish for any meal!
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