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Carrot and Quinoa Salad with Lemon Dressing
Introducing our Carrot and Quinoa Salad - a vibrant fusion of fresh vegetables and fluffy quinoa, crowned with a tangy lemon dressing. This salad not only delights the palate with its refreshing flavors but also nourishes the body with essential nutrients. Quinoa, known as 'The Mother Grain' by the ancient Incas, is a superfood packed with protein and fiber. Pair that with the crunch of carrots and cucumber, the sweetness of red bell peppers, and the freshness of parsley, and you have a salad that's not only delicious but also a testament to the age-old adage - 'food is medicine'.
Servings: 4
Ingredients
- Quinoa
- 1 cup
- Carrots
- 2, grated
- Cucumber
- 1, diced
- Red bell pepper
- 1, diced
- Fresh parsley
- 1/2 cup, chopped
- Lemon juice
- 2 tablespoons
- Olive oil
- 1/4 cup
- Honey
- 1 tablespoon
- Salt
- 1/2 teaspoon, or to taste
- Pepper
- 1/4 teaspoon, or to taste
Instructions
- Start by rinsing the quinoa under cold water until the water runs clear. This step is crucial to remove any bitter saponins that coat the quinoa seeds.
- Cook the quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool.
- In a large mixing bowl, combine the cooled quinoa, grated carrots, diced cucumber, diced red bell pepper, and chopped parsley.
- To prepare the dressing, take a small bowl and whisk together the lemon juice, olive oil, honey, salt, and pepper until well incorporated.
- Pour the dressing over the salad mixture and toss gently until all the ingredients are coated with the dressing.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled. This salad pairs well with grilled chicken or fish for a complete meal. Enjoy!
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 290 • Fat: 12g • Carbs: 39g • Protein: 8g • Sodium: 300mg • Sugar: 6g
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