Ingredients

The following ingredients have 5 Servings
  • 1 cup uncooked quinoa
  • 2 cups water
  • 3-4 large carrots (about 1 lb, shredded or spiralized on the smallest setting)
  • 1 small small fennel bulb (core removed and finely sliced (optional - may be considered kitniyot by some))
  • 1 bunch cilantro and/or mint
  • 1/2 cup almond slices (toasted)
  • 1/2 cup golden raisins
  • sea salt and black pepper, to taste
  • 1 clove garlic (minced)
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, roughly chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon paprika
  • sea salt and ground pepper, to taste

Instruction

  • Rinse and drain the quinoa, then add the water and quinoa to a medium pot. Bring to a boil over a high heat. Reduce the heat to low, cover the pot and allow the quinoa to simmer for 15 minutes, until the quinoa is tender and the water has been absorbed. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. The quinoa can also be made it ahead the night before, or you can spread the quinoa in a layer on a baking pan and place it in the fridge to cool quick.Make the dressing by adding all of the ingredients to a bowl and whisking well to combine. Adjust the seasonings as necessary, salt and pepper, to taste.Add the cooled quinoa, carrots, fennel (if using), chopped cilantro or mint, almond slices (re-serving some for topping) and golden raisins. Toss well to combine. Drizzle the dressing evenly over top the salad and toss again to distribute. Season to taste with salt and pepper and top with additional sliced almonds and fresh herbs. Serve at room temperature or chilled.