Carrot quinoa salad

Name: Carrot quinoa salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g white quinoa; 7-10 Tbsp Salt; 100 g Almond kernels (with skin); 50 g Raisins; 200 g Carrots; 2 red or white chicory; 6 Stem(s) flat leaf parsley; 1 Organic Lemon; 1 Garlic clove; 1 TABLESPOON Tahin (sesame paste; glass); 6 TABLESPOONS Olive oil

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g white quinoa
7-10 Tbsp Salt
100 g Almond kernels (with skin)
50 g Raisins
200 g Carrots
2 red or white chicory
6 Stem(s) flat leaf parsley
1 Organic Lemon
1 Garlic clove
1 TABLESPOON Tahin (sesame paste; glass)
6 TABLESPOONS Olive oil

Directions

1
Rinse and drain the quinoa. Boil 400 ml water and 1⁄2 TL salt in a pot. Stir in the quinoa and simmer at low heat for about 15 minutes until the water is absorbed. Stir from time to time.
2
Remove from the heat and let it cool down.
3
Roast the almonds in a pan without fat, take them out and let them cool down. Rinse and drain the raisins. Peel and wash the carrots and slice them lengthwise into thin slices with the peeler. Clean and wash the chicory, cut in half lengthwise and cut out the stalk.
4
Cut the chicory into narrow strips. Wash parsley, shake dry, pluck off leaves and chop coarsely. Chop the almonds coarsely.
5
Wash the lemon hot, dry it off, finely grate half of the peel. Halve the lemon and squeeze it. Peel garlic and chop finely. Mix tahini, lemon peel, lemon juice and garlic. Stir in oil.
6
Mix quinoa, almonds, raisins, carrots, chicory, parsley and dressing and serve.