Ingredients
Salad Base
- 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
Dressing
- 2 cloves garlic (finely minced or grated)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
Toppings
- 2 ounces crumbly feta cheese
- 2 tablespoons chopped pistachios
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. Cook the quinoa according to the package directions, usually by boiling it in water until fluffy. Set aside to cool slightly.
- Prepare the Carrots: While the quinoa cooks, peel the rainbow carrots. Using a Y-peeler or mandolin, slice the carrots lengthwise into long, thin strips to create a ribbon effect.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked quinoa and carrot ribbons. Add the chopped parsley, dill, and minced garlic.
- Add Dressing and Seasoning: Drizzle the olive oil and lemon juice over the quinoa and carrots. Sprinkle kosher salt and paprika into the mixture. Toss everything together several times to evenly distribute the flavors.
- Assemble and Serve: Spread the salad mixture evenly on a large plate or shallow salad bowl. Top with crumbled feta cheese and chopped pistachios. Serve immediately to enjoy the fresh flavors and textures.
Notes
- For extra flavor, chill the salad for 15 minutes before serving to allow the flavors to meld.
- If quinoa is unavailable, you can substitute with couscous or bulgur wheat.
- To keep this salad vegan, omit the feta cheese or replace it with a plant-based cheese alternative.
- Use fresh herbs whenever possible for the best flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
