_ Ingredients
Salad Ingredients
2.5 cups water
1 cup uncooked quinoa
1 small small fennel bulb core
1 lb large carrots
1 bunch cilantro and/or mint
0.5 cup golden raisins
0.5 cup almond slices toasted
sea salt
pepper
Dressing Ingredients
1/3 cup olive oil
1 clove garlic minced
1.5 tbsp fresh parsley, roughly chopped
4 tbsp fresh lemon juice
1 tsp paprika
1.5 tsp ground cinnamon
sea salt
pepper
_ Instructions
Rinse and drain the quinoa, then add the water and quinoa to a
medium pot. Bring to a boil over a high heat. Reduce the heat to low,
cover the pot and allow the quinoa to simmer for 15 minutes, until the
quinoa is tender and the water has been absorbed. Uncover and fluff
the quinoa, then transfer to a large bowl and let cool to room
temperature. The quinoa can also be made it ahead the night before,
or you can spread the quinoa in a layer on a baking pan and place it in
the fridge to cool quick.
Make the dressing by adding all of the ingredients to a bowl and
whisking well to combine. Adjust the seasonings as necessary, salt
and pepper, to taste.
Add the cooled quinoa, carrots, fennel (if using), chopped cilantro or
mint, almond slices (re-serving some for topping) and golden raisins.
Toss well to combine. Drizzle the dressing evenly over top the salad
and toss again to distribute. Season to taste with salt and pepper and
top with additional sliced almonds and fresh herbs. Serve at room
temperature or chilled.
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