Quinoa and Carrot Salad Recipe

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.