Ingredients
The following ingredients have 6 Servings
- 1 cup quinoa, uncooked and rinsed well
- 1 ½ cups water, pinch salt
- ——-
- 3 cups carrots, grated or matchstick ( about 8 ounces)
- 1-2 cups celery, sliced
- 3 scallions, sliced at a diagonal
- 1 bunch cilantro, chopped ( tender stems ok) or sub Italian parsley
- 1 clove garlic, finely minced
- ½ cup chopped almonds, toasted
- ½ teaspoon cayenne or aleppo chili flakes ( optional)
- ½ teaspoon allspice, optional
- salt, apple cider vinegar and pepper to taste
- micro sprouts, or micro cilantro sprouts- optional
- ¼ cup raw apple cider vinegar (with the “mother” in it)
- ¼ cup olive oil
- 1 ½ –2 tablespoons raw honey ( or maple syrup)
- ¼–½ teaspoon salt
- ¼–½ teaspoon pepper
Instruction
- Place 1 cup of rinsed quinoa in a medium pot with 1 ½ cups water and a pinch of salt. Bring to a boil, cover, simmer on low heat 12 minutes (or until water is gone). Turn heat off, let stand 5 minutes, then let cool uncovered.
- While the quinoa is cooking make the Raw Apple Cider Vinaigrette. Place all ingredients in a small bowl and whisk, or in a small jar, sealed with a lid and shaken.
- Place carrots, celery, scallions, cilantro, garlic and almonds in a large bowl.
- Toss with the vinaigrette and the cooled quinoa.
- Add more salt, pepper and vinegar to taste.
- Sprinkle in the cayenne and optional allspice.
- Toss well and serve or refrigerate until serving.
