Using both red and white quinoa, you get a colorful salad that is full of omega 3s and hearty enough that you can eat it as the main dish. The dates and currants give it a sweeter flavor, which is perfect for warmer weather and a meal outside.
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Summer Carrot And Date Quinoa Salad
1/2 cup white quinoa
1/2 cup red quinoa
3 large carrots, chopped
1/2 cup dates, chopped
1/2 cup currants
Mixed salad greens
Basil And Mustard Citrus Vinaigrette
2 tbsp olive oil
1 tbsp apple cider vinegar
juice of 1/2 an orange
1 tbsp Dijon mustard
2-3 tbsp finely chopped fresh basil (depending on how much basil flavor you want)
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1. Prepare the quinoa. Place in saucepan with 2 cups of water and a pinch of sea salt and bring to a boil. Cover and let simmer until water has cooked off, about 15 minutes. Set aside to cool.
2. In a large salad bowl combine chopped carrots, dates and currants.
3. To make the dressing, combine olive oil, apple cider vinegar and orange juice in a small jar or bowl. Add in mustard and whisk until well-blended. Stir in basil.
4. Mix in quinoa with rest of salad ingredients, and top with dressing. Toss together. Before serving, add in a couple of handfuls of mixed salad greens.
Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner's guide to pesto. Hungry yet?