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
- 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.
- 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.
- 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.
- 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!