Quinoa and Carrot Salad

Grating the carrots on the large holes of a grater is key. Otherwise, the shreds are too fine and become lost in the salad.

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  • Servings: 4

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  • Kosher salt
  • 1 cup quinoa
  • 1 shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 carrots (about 8 ounces), peeled and grated into large shreds
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped parsley leaves

How to make this recipe

  1. Bring water to boil in a large saucepan. Add 1 teaspoon salt and the quinoa. Cook until the quinoa is just tender, 15 to 20 minutes. Drain the quinoa.

  2. Meanwhile, in a large bowl, add shallot, lemon juice, and 1/2 teaspoon salt. Let stand for 10 minutes.

  3. To the large bowl, add the drained quinoa, carrots, olive oil and parsley. Stir. Season to taste with salt. Serve.

Make Ahead

The salad can be prepared up to the parsley and refrigerated for two days. Add the parsley and more salt and lemon, if needed.

Contributed By Photo © Scott Hocker Published November 2012

1044988 recipes/quinoa-and-carrot-salad 2015-09-01T19:52:48+00:00 Scott Hocker 4|fast|web-exclusive|healthy|vegetarian|make-ahead|salads november-2012 recipes,quinoa-and-carrot-salad 1044988

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