I’m so glad that spring is finally here and that summer is just around the corner. During the spring and summer seasons we eat a lot of freshly prepared salads for lunch and/or dinner and are always looking for new, healthy recipes to try out. My daughter Shelly plants a big backyard garden every year and I’m always amazed at the fresh fruits & veggies that she can grow.
Just last week I got this recipe from the Executive Chef at Pritikin Longevity Center + Spa, Anthony Stewart. The recipe will make 4-6 servings and has been used with permission here on the blog. Not only is it easy to prepare but it’s a healthy salad option too! What kind of salads do you enjoy preparing during this time of the year?
Quinoa and Carrot Salad Recipe
¾ cup uncooked quinoa
1 cup carrots, shredded
1 teaspoon garlic, finely chopped
1 teaspoon onion, finely chopped
1 teaspoon dried oregano
1 teaspoon fresh mint, finely chopped
2 tablespoons orange juice (or more, if desired)
½ seedless cucumber, chopped (optional)
Bring quinoa and 1-1/2 cups water to a boil in a medium saucepan. Reduce heat to low, and cover and simmer until tender and most of the liquid has been absorbed, about 15 minutes. Fluff with a fork. Let cool.
In a medium bowl, combine quinoa, carrots, garlic, and onion. Add oregano, mint, and orange juice. Add cucumber, if desired. Toss to combine. Serve immediately.
I am always trying to come up with new recipes to put quinoa in since one of my adult sons in a vegetarian. Quinoa is such a good way to get protein. Love the fresh mint in this recipe and must try it.
I love carrots and would love to try it in this salad. I think I would like to try to add a little salt to increase the flavors of orange juice.
Thanks for sharing this recipe, Carol. I love carrots and always have some in the refrigerator. I have quinoa on hand, too, but don’t often think to use it. This salad looks pretty simple but tasty, too. One thing, though, is that I always rinse quinoa before cooking it, because it has a coating that can be bitter if it’s not rinsed away.
My favorite warm weather salads usually involve lots of chopped veggies with some grain or pasta, and often chickpeas, too, tossed in a light vinaigrette, with fresh herbs. Can’t wait for the fresh produce to start showing up in the markets!
I bet you are a wonderful cook Anne! You should share some of your recipes with us!
I like this recipe and think quinoa by itself can be rather bland. I’d include lots of cucs too. They are such a good price right now, if you’re not lucky enough to grow them in your garden that is. I don’t usually have fresh mint but that sounds delightful to add to the recipe.
I’ve never had quinoa either as a side or in a salad like this. Interesting flavors with the orange juice & garlic & onion.