Quinoa and Carrot Salad
Quinoa is a plant based protein that provides all the essential amino acids.
- Average Cost: $8.27
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Servings: 6
Recipe Source: commonthreads.org
Ingredients
- 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
Directions
- Wash and dry the carrots, scallion, and lemon.
- Peel and grate carrots, and finely chop the scallion.
- Slice the lemon in half and squeeze the juice into a small bowl.
- Peel and mince ginger.
- Rinse quinoa until water runs clear.
- Measure out the ingredients.
- In a small sauce pot, saute the ginger. Add broth, water, cinnamon, and cumin. Bring to a boil.
- Stir in quinoa and return to a boil. Cover and reduce to a simmer. Let simmering quinoa cook for 15 minutes.
- Remove from heat, and let rest, covered, for 5 minutes. Fluff with a fork.
- In a large bowl, add quinoa, carrots, and scallions.
- Mix in ginger, carrots, scallion, and peas.
- In a small bowl, whisk together lemon juice and oil.
- Season with salt and pepper and toss with salad. Chill before serving.
