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Carrot, Quinoa & Pistachio Salad

This brightly flavored salad is great either on it's own as a light meal or as a side dish. It can be eaten right away, but it best after the flavors have had a chance to mingle in the refrigerator overnight.
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 6

Ingredients

  • 1 cup Quinoa
  • 2 cups Water
  • 3 Carrots
  • 1 small can 10.5 oz Chickpeas (Garbanzo Beans), drained (about 1 cup)
  • ½ cup Raisins
  • ¼ cup Shelled Pistachios
  • 1 cup loosely packed Fresh Parsley chopped

For the Dressing:

  • ¼ cup Olive Oil
  • 1 Tablespoon Honey
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Lemon juiced
  • 1 teaspoon Roast Ground Cumin
  • tsp Cayenne Pepper

Instructions

  • Rinse the quinoa thoroughly in cold water until the water runs clear (not cloudy). Add quinoa and 2 cups water to a small saucepan set over medium-high heat; bring to a boil. Reduce heat to low and simmer for 25 minutes or until the water is absorbed and a white ring is visible around the edge of each grain.
  • Meanwhile, peel the carrots and cut them into thin coins. Make the dressing by whisking together the olive oil, honey, lemon juice, cumin, and cayenne pepper. Season with salt.
  • In a large bowl, mix the cooked quinoa, carrots, chickpeas, raisins, pistachios, and parsley. Pour the dressing over top; mix well. Cover and refrigerate at least 1 hour before serving.