A touch of ginger and a few spices are added to a simple lemon-dijon vinaigrette, adding warmth to this easy carrot salad. It’s the perfect salad for lunch the next day as the flavours soften into one another as it sits.
Ingredients
Salad
- ½ cup quinoa
- 3 carrots (julienned or grated)
- ⅓ sunflower seeds (toasted)
- ¼ cup raisins
- ½ cup mint
- ½ cup coriander
Dressing
- ¼ cup olive oil
- 1 small shallot (finely diced)
- 1 lemon (juice and zest)
- 1 tsp dijon mustard
- 1 tsp ginger (finely grated)
- 1 tsp maple syrup
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp chilli flakes
- Pinch of Salt and pepper
Method
- Cook the quinoa as per the packet instructions. Once cooked, remove it from the heat and allow it to cool before adding it to the salad.
- Add the grated carrot, sunflower seeds, raisins, mint and coriander to a large salad bowl.
- To make the dressing simply add all of the ingredients to a glass jar and and shake well to combine; set aside.
- Add the cooled quinoa to the salad, then pour over the dressing and toss well to combine.
