- 1 cup quinoa, cooked (see ‘Quinoa’ recipe for cooking instructions)
- 1 ½ cup carrots, shredded or chopped
- ¼ cup raisins
- ¼ cup slivered almonds
- ½ - inch piece of fresh ginger, peeled and grated
- 2 Tablespoons cilantro, chopped
- 6 Tablespoons Clove & Cumin vinaigrette (see ‘Clove & Cumin Vinaigrette Recipe’)
Equipment:
Medium saucepan (for cooking quinoa)
Grater
Whisk (for vinaigrette)
Small bowl (for vinaigrette)
Large bowl
Medium saucepan (for cooking quinoa)
Grater
Whisk (for vinaigrette)
Small bowl (for vinaigrette)
Large bowl
Instructions:
- Toss all ingredients together in a large bowl (except for dressing)
- Once ingredients are mixed, toss together with vinaigrette
- Serve
Note: This salad goes great served over a bed of fresh greens such as braising mix
