Description
Fluffy quinoa toasted until golden and tossed with grated carrots and parsley, then drizzled in a bright lemon-garlic-honey dressing and studded with crunchy almonds for a refreshing, textural salad.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 large carrots
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic
- 1 tablespoon honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 cup slivered almonds
Instructions
- Rinse quinoa under cold water until water runs clear.
- Combine quinoa water and salt in a saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Fluff quinoa with a fork, let cool for 5 minutes, then heat 1 tablespoon olive oil in a skillet over medium heat.
- Add quinoa to the skillet and cook, stirring occasionally, until golden and crispy, about 5 minutes.
- Peel and grate the carrots, then transfer to a large bowl along with the crispy quinoa and chopped parsley.
- In a small bowl whisk remaining olive oil lemon juice lemon zest minced garlic honey cumin and black pepper until combined.
- Pour dressing over quinoa mixture add slivered almonds and toss to coat evenly.
- Taste and adjust seasoning if needed then serve warm or chilled.
Notes
- For extra crunch toast the almonds in a dry skillet before adding.
- Leftovers keep well with dressing stored separately for up to 2 days.
- You can swap parsley for fresh mint or cilantro for a different flavor.
- Add raisins or dried cranberries for a touch of sweetness.