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Crispy Quinoa Carrot Salad

This salad is my latest obsession!
It’s crunchy, crispy, and ridiculously satisfying. And let’s be real… the glow-up from all these carrots? Bonus.
 
Serves: 4 
Prep Time: 15 minutes
Cook Time: 25 minutes (for quinoa)
Total Time: 40 minutes

  • INGREDIENTS

    Carrot Salad:

    1 English cucumber, halved lengthwiseand thinly sliced

    3 Carrots, peeled and thinly sliced (I used a mandolin)

    2-3 Green onions, chopped

     

    Crispy Quinoa:

     ½–⅔ cup of cooked quinoa

     

    Dressing:

    ¼ cup avocado oil (or any neutral oil)

    2 tbsp low-sodium soy sauce


    2 tbsp peach or apple cider vinegar


    1 tsp sesame oil


    1 tbsp honey

    1 tbsp whole grain Dijon


    1 tsp Dijon mustard


    1 tsp sesame seeds


    Salt and pepper to taste

  • INSTRUCTIONS

    Crispy Quinoa:

    1. Cook 1 cup quinoa
    2. Spread it on a parchment-lined sheet pan.
Toss with 3 tbsp olive oil and salt
    3. Bake at 400°F (fan on, if you have it) for 25 minutes, tossing halfway

     

    Carrot Salad:

    1. Combine Carrot Salad ingredients

     

    Dressing:

    1. Mix Dressing ingredients

     

    1. Toss everything together and enjoy!

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