Carrot Quinoa Salad Recipe
Crunchy nutty Quinoa Salad with Carrots, Almonds, Cilantro and Raw Apple Cider Vinaigrette - a simple flavorful vegan salad that can be made ahead- perfect for potlucks, gathering and midweek meals!
How to Make the Best Carrot Quinoa Salad
This vibrant Carrot Quinoa Salad is a celebration of fresh, wholesome ingredients that come together in perfect harmony. The nutty quinoa pairs beautifully with crisp, sweet carrots and crunchy toasted almonds, while fresh cilantro adds a bright, herbaceous note that elevates the entire dish. It’s the kind of salad that actually gets better as it sits, making it an ideal make-ahead option for busy weeknights or weekend gatherings.
The star of this salad is the Raw Apple Cider Vinaigrette—a simple yet flavorful dressing made with raw apple cider vinegar, olive oil, and a touch of honey. The vinegar’s natural tanginess cuts through the sweetness of the carrots, while the honey adds just enough balance to round out the flavors. A hint of Dijon mustard helps emulsify the dressing and adds a subtle depth that ties everything together.
Whether you’re looking for a healthy lunch, a colorful side dish for dinner, or a crowd-pleasing potluck contribution, this vegan-friendly salad delivers on all fronts. Feel free to customize it with your favorite add-ins—diced avocado, chickpeas, or even some crumbled feta would all be delicious additions.
Carrot Quinoa Salad
Crunchy nutty Quinoa Salad with Carrots, Almonds, Cilantro and Raw Apple Cider Vinaigrette - a simple flavorful vegan salad that can be made ahead- perfect for potlucks, gathering and midweek meals!
Ingredients
Quinoa
Salad
Raw Apple Cider Vinaigrette
Instructions
Prepare the Quinoa
- Place 1 cup of rinsed quinoa in a medium pot with 1 3/4 cups water and a pinch of salt. Bring to a boil, cover, simmer on low heat 12-15 minutes (or until water is gone).
- Turn heat off, let stand 5 minutes, then let cool uncovered.
Make the Vinaigrette
- 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.
Assemble the Salad
- 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.
Notes
- This salad can be made ahead and refrigerated - perfect for meal prep or potlucks.
- For extra crunch, add the almonds just before serving.
- Substitute Italian parsley if you're not a cilantro fan.
