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

Scott Hocker
November 2012

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© Scott Hocker

Recipe Summary

active:
5 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.