Carrot-Quinoa Salad with Lemon-Tahini Dressing
Ingredients
The salad
-
1.5
lbs
carrots
-
½
cup
quinoa
-
1
cup
finely minced parsley
-
⅔
cup
pine nuts or other nuts (optional)
-
1
teaspoon
kosher salt
The dressing
-
½
cup
water
-
½
cup
well-stirred tahini
-
1–2
cloves
garlic (finely minced)
-
¼
cup
fresh lemon juice
-
1
teaspoon
maple syrup
-
½
teaspoon
kosher salt
Instructions
- Boil water with salt and cook the quinoa until the white tail pops, then drain.
- Whisk together the dressing ingredients and adjust to taste.
- Prepare the carrots by washing and shredding them in a food processor.
- Toast the pine nuts in a skillet over medium heat until golden.
- Combine the quinoa, pine nuts, parsley, and carrots in a bowl.
- Add the dressing and toss everything together.
- Serve immediately or refrigerate for later.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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