Carrot Quinoa Salad

Carrot Quinoa Salad - This quinoa salad is filled with shredded carrots, red onions, bell pepper and olives. It is gluten-free, vegan, healthy and very flavourful too.

Course Salad

Cuisine American

Keyword dairy free, gluten-free, lunch, Salad, side dish, Special Diet, vegan, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 226kcal

Author Olivia Ribas

Ingredients

2 cups cooked quinoa
1 cup carrot shredded
½ cup red onions chopped
1 cup yellow bell pepper chopped
½ cup black olives chopped
2 tablespoons fresh parsley chopped
1/3 cup homemade vinaigrette dressing
salt and ground fresh black pepper to taste

US Customary - Metric

Instructions

In a medium bowl, combine all ingredients, except the vinaigrette and mix together.
Pour the vinaigrette over the salad and toss well.
Taste to adjust the seasoning if necessary.
It should be served at room temperature or cold.

Notes

You can quickly shred carrots with an attachment on a food processor. You can also quickly dice the vegetables in a food processor.
Feel free to swap the black olives for green olives or leave them out if you're not a fan of olives.
If you don't have fresh parsley, try fresh cilantro or basil.
To store: I recommend not adding the homemade vinaigrette dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.

Nutrition