Carrot quinoa salad

Name: Carrot quinoa salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Quinoa; 7-10 Tbsp Salt; 200 g Carrots; 2 Heads of red chicory (about 75 g each); 100 g Almond kernels with skin; 1 Organic Lemon; 1 Garlic clove; 6 Stem(s) Parsley; 2 TEASPOONS Tahin; 7 TABLESPOONS Olive oil; 50 g Sultanas

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Quinoa
7-10 Tbsp Salt
200 g Carrots
2 Heads of red chicory (about 75 g each)
100 g Almond kernels with skin
1 Organic Lemon
1 Garlic clove
6 Stem(s) Parsley
2 TEASPOONS Tahin
7 TABLESPOONS Olive oil
50 g Sultanas

Directions

1
Cook the quinoa in boiling salted water for about 7 minutes, remove the pot from the heat and let the quinoa stand for about 15 minutes. Peel the carrots and use the peeler to slice them lengthwise. Clean, wash and cut the chicory into strips.
2
Roast the almonds in a pan without fat, take them out and let them cool down. Wash lemon, grate dry, grate half of the peel. Halve lemon, squeeze juice. Peel garlic, chop finely.
3
Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Coarsely chop the almonds.
4
Mix tahini, garlic, lemon peel and 2 tablespoons lemon juice. Stir in the oil. Mix quinoa, carrots, chicory, parsley, dressing, sultanas and almonds. Arrange in a bowl.