Quinoa and Carrot Salad

How do you eat your salad? This seems like a silly question as most of you will probably give a smart ass remark like, “With a fork!” But really think about it, is there a way that you like to enjoy it? For me, I love salads in a giant bowl. I’m talking mixing bowl size, with high sides and plenty of room for me to make a mess. In my home, salad is never on a plate as I will either prepare it in my massive bowl and then Alex and I will both eat out of it (Lady and the Tramp style) or I have some smaller ones that they will go into (but they are still huge!) I love having the room to mix all my ingredients in together and make up new flavours for each bite, and also, big bowls hide when I cannot get those pesky little tomatoes onto my fork!

This hearty quinoa and carrot salad takes no time at all to make and is so delicious! It’s crunchy, it’s warm, it is colourful! It’s just the best! and I made it for the first time in a long time last night, so I wanted to share it with you.

Also, just to prove how quick and easy it is… I came home from yoga  and literally dumped all the ingredients for the quinoa in a pot, put it on a low heat, ran through the shower, turned up the heat on the quinoa and prepared the rest of the ingredients. I put everything in my salad bowl and sat down to enjoy it.  This recipe is that easy! I hope that you enjoy it as much as me.

QUINOA AND CARROT SALAD


Ingredients

Quinoa
2 limes
1 Tablespoon of Curry Powder
Olive Oil
1 Stock Cube – I used vegetable stock
4 medium or 3 large carrots
Finely cut Green Onion or Red Onion
1 Can of Chickpeas (drained)
Handful of Raisins
Handful of almonds or Pumpkin Seeds (Peptides)

 

Method

  1. Place 1 cup of quinoa in a pot, with: 2 cups of water, the juice of one lime, 1 tablespoon of curry powder, a stock cube and a swirl of olive oil.
  2. Cover the pot and cook on high until it comes to the boil, then turn down the heat to a low simmer.
  3. In the meantime, peel and grate your carrots. Then add them to your salad bowl of choice with the chickpeas, raisins and onion.
  4. Optional: Dry roast your almonds or pumpkin seeds before you add them to the salad.
  5. Once the quinoa is cooked, add the hot mixture to the salad.
  6. Complete with a generous swirl of olive oil and the juice of the second lime.
  7. Enjoy