Quinoa, Carrot and Celery Salad with Toasted Cumin Vinaigrette
Ingredients
Quinoa, Carrot and Celery Salad
9 medium rainbow carrots
6 medium celery stalks
1/2 cup dried tricolored quinoa
1/4 cup walnuts, chopped
6 Medjool dates, chopped
Salt to taste
Toasted Cumin Vinaigrette
1 garlic clove, grated
1 teaspoon cumin seeds
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon sherry vinegar
Juice of 1/2 lemon
Pinch of Aleppo pepper
Salt & pepper to taste
Prep time: 10 mins
Cook time: 30mins
Total time: 40 mins
Servings: 4-6
Steps
Prep & cook 1/2 cup of quinoa based on packaging instructions.
While quinoa cooks on the stovetop, prep the rest of the salad ingredients. First, wash carrots & celery.
Peel carrots & then using a mandolin on the thinnest setting, slice carrots into small medallions.
Thinly slice celery at an angle & combine with carrots in a large mixing bowl.
Roughly chop walnuts & dates & combine with carrots & celery.
Next, make the toasted cumin vinaigrette. In a small sauce pan over medium heat, add a little bit of olive oil & let it get hot. Once hot, add in the cumin seeds & toast for about 5-7 minutes or until the seeds start turning golden dark brown.
Once the cumin seeds are toasted, drain the sauce pan over another sieve into a small bowl. Set aside the cumin oil for later.
Combine toasted cumin seeds, 1 grated garlic clove, the juice of 1/2 lemon, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, & 1 teaspoon honey in a small bowl.
Once the cumin oil has cooled, add it to the vinaigrette. Mix to combine.
Season the vinaigrette with a pinch of Aleppo pepper & salt & pepper to taste.
Once the quinoa has finished cooking & has cooled a bit, combine with the carrots, celery, dates & walnuts.
Dress the salad with the toasted cumin vinaigrette & test for salt levels. Add more salt if desired.
Salad can be served immediately warm or prepped in advance & served at room temperature. Salad will last in the fridge fresh for up to 3-5 days.