Ribboned Rainbow Carrot Salad with Quinoa Recipe
This vibrant Ribboned Rainbow Carrot Salad with Quinoa is a fresh and nutritious dish combining colorful carrot ribbons, fluffy quinoa, aromatic herbs, and a zesty lemon dressing. Topped with crumbly feta cheese and crunchy pistachios, this salad offers a delightful mix of textures and flavors, perfect for a light lunch or a healthy side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1/2 cup uncooked quinoa (red or white)
- 1/2 pound rainbow carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 cloves garlic (finely minced or grated)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 2 ounces crumbly feta cheese
- 2 tablespoons chopped pistachios
Instructions
- Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness, then cook it according to the package directions until fluffy and tender. Drain any excess water and let it cool slightly.
- Prepare Carrots: While the quinoa is cooking, peel the rainbow carrots. Using a Y-peeler or mandolin, slice the carrots into long, thin ribbons to create a colorful and visually appealing salad base.
- Mix Ingredients: In a large mixing bowl, combine the cooked quinoa and carrot ribbons. Add the chopped parsley, dill, finely minced garlic, olive oil, lemon juice, kosher salt, and paprika. Toss gently several times until all the ingredients are evenly coated and well mixed.
- Assemble and Serve: Spread the quinoa and carrot mixture on a large plate or shallow salad bowl. Sprinkle the crumbly feta cheese and chopped pistachios over the top to add creaminess and crunch. Serve the salad immediately to enjoy the fresh textures and bright flavors.
Notes
- For best results, use fresh rainbow carrots for their natural sweetness and vibrant colors.
- You can substitute fresh dill with mint or basil if preferred.
- This salad can be made ahead of time but add the feta and pistachios just before serving to keep them fresh and crunchy.
- Adjust the lemon juice and salt to taste for desired tanginess and seasoning.
- To make this vegan, omit feta cheese or use a plant-based cheese alternative.
