SPICED CARROT & QUINOA SALAD WITH CREAMY CASHEW DRESSING

There’s something delightfully nostalgic about preparing a cold salad from fresh ingredients that feels both wholesome and vibrant. For many of us, it brings back memories of community potlucks, sun-drenched picnics, or after-church luncheons where dishes were colorful, hearty, and always made with love. The spiced carrot and quinoa salad with creamy cashew dressing is the kind of recipe that might not have appeared in Grandma’s cookbook—but she’d certainly be proud of how it brings together nourishing ingredients and thoughtful flavor.

Carrots, once a staple in almost every backyard garden, are shredded into ribbons of sweetness in this salad. Quinoa, a modern favorite, lends protein and nutty richness. Together, they’re elevated by aromatic spices like cumin and coriander—flavors that add warmth without overpowering. But what truly sets this salad apart is the luscious cashew dressing. Creamy and bright with lemon, it coats each bite in a way that’s comforting yet refreshing, indulgent yet completely plant-based.

Whether you’re a longtime plant-based eater or simply trying to include more nourishing meals in your rotation, this salad is a go-to. It’s as at home on a holiday table as it is packed for lunch on a busy weekday. And best of all, it’s quick, simple, and built from ingredients you likely already have on hand—just the way good cooking was always meant to be.

Ingredients Needed

For the Salad Base:

• 1 cup quinoa, rinsed and drained
• 2 cups water or low-sodium vegetable broth
• 2 large carrots, peeled and grated
• ½ cup red bell pepper, finely diced
• ¼ cup green onions, thinly sliced
• ¼ cup fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste

For the Creamy Cashew Dressing:

• ½ cup raw cashews, soaked in water for at least 2 hours (or overnight)
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup or honey
• 1 garlic clove, peeled
• Salt and black pepper to taste
• ¼ to ½ cup water, as needed for desired consistency

Optional Add-ins & Toppings:

• 1 tablespoon toasted sesame seeds or sunflower seeds
• Handful of baby spinach or arugula
• ¼ cup golden raisins or dried cranberries for sweetness
• Crumbled feta or goat cheese (if not vegan)
• ½ cup chickpeas for added protein

Substitutions:

• Cashews: Use sunflower seeds or silken tofu for nut-free
• Quinoa: Swap with bulgur, couscous, or riced cauliflower
• Bell pepper: Substitute with diced cucumber or celery for crunch
• Maple syrup: Agave or date syrup as a natural sweetener alternative

Step-by-Step Instructions

Step 1: Cook the Quinoa

Start by thoroughly rinsing the quinoa under cold water to remove its natural coating, which can taste bitter. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.

Step 2: Prepare the Salad Ingredients

While the quinoa is cooling, grate the carrots using a box grater or food processor. Dice the red bell pepper finely, slice the green onions, and chop the parsley. In a large mixing bowl, combine all the vegetables and herbs with the cooked quinoa. Add cumin, coriander, salt, and pepper. Gently toss everything together until evenly mixed.

Step 3: Make the Creamy Cashew Dressing

Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor along with lemon juice, maple syrup or honey, garlic, salt, and pepper. Blend until smooth, adding water one tablespoon at a time to thin the dressing to your preferred consistency. It should be pourable but creamy.

Step 4: Assemble and Serve

Pour the cashew dressing over the quinoa and vegetable mixture. Toss gently to coat all the ingredients evenly. Serve immediately while the quinoa is still slightly warm, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with extra parsley, seeds, or cheese if desired.

Why This Recipe Works

This salad is the perfect blend of nourishing and flavorful. The quinoa offers complete plant-based protein and a mild, nutty base. Carrots add natural sweetness, crunch, and vibrant color. Bell pepper contributes freshness and a hint of zest. The cumin and coriander add warmth and depth—spices often found in traditional Middle Eastern and Mediterranean dishes. But what really sets this salad apart is the creamy cashew dressing: smooth, garlicky, lemony, and just a little sweet, it binds all the ingredients together in a luscious, satisfying way. This dish is just as delicious warm as it is chilled, and it only improves over time.

Variations & Customizations

Classic Version:
As written—quinoa, carrots, peppers, green onions, spices, and creamy cashew dressing.

Low-Carb Version:
Swap quinoa for cauliflower rice, reduce carrots slightly, and use a lighter cashew dressing by thinning it with more water or using tofu.

Gluten-Free Version:
Naturally gluten-free. Just be sure any broth or added ingredients are certified gluten-free.

Family-Friendly Version:
Use less garlic in the dressing for sensitive palates, and let kids mix their own toppings—like raisins, sunflower seeds, or cheese.

Other Creative Options:

• Add roasted sweet potato cubes for a hearty fall version.
• Mix in diced apple or pear for sweet crunch.
• Top with crushed pistachios or almonds for added texture.
• Stir in turmeric for an anti-inflammatory boost and a vibrant yellow hue.

COOKING Note

While quinoa and cashew dressing may not have been part of our grandmothers’ kitchens, the spirit of this recipe is the same: using real, whole ingredients, prepared simply, and shared with love. The warm spices, the fresh herbs, the hands-on chopping and mixing—it’s all a nod to the way meals were made in generations past. And that creamy dressing? It might be new in technique, but it’s deeply rooted in the desire to make every dish special.

Serving Suggestions

This salad can stand alone as a nourishing lunch or light dinner. It’s also a perfect side dish for grilled meats, veggie burgers, or wraps. Serve it as part of a brunch spread, picnic basket, or weeknight dinner rotation. For entertaining, scoop it into individual bowls or mason jars for a charming presentation. It also makes an excellent meal prep item—prepare on Sunday and enjoy throughout the week.

Helpful Tips

1. Soak cashews ahead of time—overnight soaking yields the creamiest texture.
2. Fluff quinoa properly—let it steam with the lid on after cooking for the best texture.
3. Balance the dressing—taste and adjust acidity, sweetness, and salt before mixing in.
4. Let the salad rest—allowing it to chill enhances the flavor and texture harmony.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Nutritional Information (Per Serving, based on 4 servings)

• Calories: 330
• Protein: 10g
• Fat: 16g
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 7g (from carrots and dressing)
• Sodium: 260mg
  Rich in plant protein, fiber, and healthy fats, this salad supports digestive health, energy levels, and heart health—ideal for women looking to nourish themselves with balanced, wholesome meals.

Common Mistakes to Avoid

1. Not rinsing quinoa: Skipping this step can result in a bitter flavor.
2. Over-blending the dressing: Blend until just smooth to avoid overheating or thinning too much.
3. Serving immediately without resting: Letting the salad chill helps flavors meld.
4. Not seasoning the quinoa base: Spices are essential—don’t skip or skimp on them!

Conclusion

This spiced carrot and quinoa salad with creamy cashew dressing is everything we love about old-school cooking, modernized for today’s health-forward lifestyle. It’s beautiful, colorful, and packed with good-for-you ingredients that still manage to taste indulgent. Whether you’re serving it at a family potluck, enjoying it during a quiet lunch break, or preparing it ahead for the week, this dish brings nourishment and joy in every bite. So go ahead—savor it warm or cold, make it your own, and enjoy the deep satisfaction of eating something both comforting and energizing.

Frequently Asked Questions (FAQs)

Q: Can I make this salad ahead of time?

A: Yes! This salad tastes even better after a few hours in the fridge. Store dressing separately if you prefer a lighter coating just before serving.

Q: What can I use instead of cashews in the dressing?

A: Sunflower seeds, silken tofu, or plain Greek yogurt are great alternatives.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop beautifully over time.

Q: Can I make this recipe nut-free?

A: Yes. Substitute the cashews with sunflower seeds or hemp hearts for a creamy, nut-free option.

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