Name: SPICED CARROT & QUINOA SALAD WITH CREAMY CASHEW DRESSING
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 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

Ingredients

Scale

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

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.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 330
Sugar: 7g
Sodium: 260mg
Fat: 16g
Carbohydrates: 35g
Fiber: 6g
Protein: 10g