Toasted Quinoa & Carrot Salad

Wholesome quinoa and bright carrots make a perfect salad for all your meals and potluck parties.

4-6 Servings

Updated: Wed, 02/21/2018 - 10:44pm



  • ¾ cup quinoa
  • 2 cups ribboned carrots
  • 1 cup fresh chopped herbs (dill, parsley, basil, etc.)
  • 1 cup thinly sliced green cabbage
  • ½ cup Zante currants or raisins

Lemon Vinaigrette

  • ¼ cup olive or coconut oil
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons apple cider vinegar
  • Pinch salt and pepper


  1. To cook the quinoa: Add all quinoa to a dry skillet and toast until browned. Add to a medium saucepan with 1½ cups water. Bring to a boil, then lower heat and simmer for 10 minutes. Let stand until cool, then fluff with a fork.
  2. When quinoa is cool, toss with carrots, herbs, cabbage, and currants. Set aside.
  3. In a small bowl, whisk together Lemon Vinaigrette ingredients until emulsified. Pour over salad and serve immediately, or let marinate for a few hours.