Makes: 6 Servings

Quinoa and Carrot Salad

Quinoa is a plant based protein that provides all the essential amino acids. 

Prep time: 15 minutes

Cook time: 15 minutes


  • 2 carrots (about 1 cup)
  • 1 scallion (about 2 Tablespoons)
  • 1 lemon
  • 1 Tablespoon fresh ginger (or 1/4 teaspoon ground ginger)
  • 1 Cup quinoa (any kind)
  • 1 Cup low-sodium vegetable broth (or other desired broth)
  • 1 Cup water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1 Cup peas (fresh, or frozen)
  • Salt and pepper to taste
  • 2 Tablespoons olive oil
Serving Size: 1/6 of recipe
Total Fat6 g
Saturated Fat1 g
Cholesterol0 mg
Sodium45 mg
Total Carbohydrate30 g
Dietary Fiber5 g
Total Sugars4 g
Added Sugars included0 g
Protein6 g



  1. Wash and dry the carrots, scallion, and lemon.
  2. Peel and grate carrots, and finely chop the scallion.
  3. Slice the lemon in half and squeeze the juice into a small bowl.
  4. Peel and mince ginger.
  5. Rinse quinoa until water runs clear. Then cook according to instructions on the package.
  6. Measure out the ingredients.
  7. In a large bowl, add quinoa, carrots, and scallions.
  8. Mix in ginger, carrots, scallion, and peas.
  9. In a small bowl, whisk together lemon juice and oil.
  10. Season with salt and pepper and toss with salad.

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