Quinoa, Carrot and Almond Salad with an Apple Cider Vinaigrette

I love grain salads with a tasty dressing – in fact they’re the only type of salad that I eat! I’ve never been a fan of the traditional green leaf, soggy cucumber and watery tomato salad, although I do have a soft spot for red onion. This salad is a great way to get rid of that annoying single carrot that has been rolling around in the bottom of your fridge for a few weeks. The addition of the grains will help keep you full until the evening, unlike solely vegetable salads, which are often digested within 30 minutes of consumption.


  • 1 cup quinoa, uncooked
  • 1 ½ cups water, pinch salt 
  • 3 cups carrots, grated or matchstick ( about 225 grams)
  • 1–2 cups celery, sliced
  • 3 spring onions, sliced at a diagonal
  • 1 bunch coriander, chopped ( tender stems ok) or substitute for Italian parsley
  • 1 clove garlic, finely minced
  • ½ cup chopped almonds, toasted
  • ½ teaspoon cayenne or Aleppo chili flakes ( optional)
  • ½ teaspoon allspice, optional
  • salt, apple cider vinegar and pepper to taste

Raw Apple Cider Vinaigrette:

  • ¼ cup raw apple cider vinegar (with the “mother” in it)
  • ¼ cup olive oil
  • 1 ½ –2 tablespoons raw honey( or maple syrup)
  • ¼–½ teaspoon salt
  • ¼–½ teaspoon pepper


  1. Place 1 cup quinoa in a medium pot with 1 ½ cups water and a pinch of salt. Bring to a boil, cover, simmer on low heat 12 minutes (or until water is gone). Turn the heat off, let stand 5 minutes with the lid on, then allow to cool uncovered.
  2. While the quinoa is cooking make the Raw Apple Cider Vinaigrette. Place all ingredients in a small bowl and whisk, or in a small jar, sealed with a lid and shaken.
  3. Place carrots, celery, spring onion, coriander, garlic and almonds in a large bowl. Toss with the vinaigrette and the cooled quinoa. Add more salt, pepper and vinegar to taste. Sprinkle in the cayenne and optional allspice.
  4. Toss well and serve or refrigerate until serving. Garnish with micro herbs, coriander or rocket.

Let us know in the comments what you think of this recipe!

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