Quinoa Salad with Carrots and Almonds
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Cooking tools:
- Grater
- Mason jar
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Stove
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Refrigerator
Ingredients
- 1 cup quinoa (uncooked and rinsed well)
- 1-1/2 cups water
- 3 cups carrots (grated or matchstick)
- 2 cups celery (sliced)
- 3 scallions (sliced at a diagonal)
- 1 bunch cilantro (chopped)
- 1 clove garlic (finely minced)
- 1/2 cup chopped almonds (toasted)
- 1/2 tsp cayenne or aleppo chili flakes
- 1/2 tsp allspice
- apple cider vinegar, salt, and pepper (to taste)
- microgreens or cilantro sprouts (optional)
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tbsp honey or maple syrup
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp fresh black pepper
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