Roasted Carrot Salad with Quinoa | Oregonian Recipes

Ingredients

• 1/2 cup golden raisins
• 1/2 cup white wine vinegar like Katz sauvignon blanc vinegar (available at Pastaworks)
• 1/2 teaspoon crushed red pepper
• 2 cups water
• 1-1/2 cups multicolored quinoa
• 2 lb organic rainbow carrots
• 1 lb red cabbage
• 1/2 small red onion
• 4-5 scallions
• 1/4 cup olive oil, plus more for finishing
• 1/2 cup Italian parsley
• 1/2 cup toasted chopped pistachios
• sea salt