Carrot Quinoa Salad
Carrot Quinoa Salad - This quinoa salad is filled with shredded carrots, red onions, bell pepper and olives.
Servings: 4 people
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
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
Serving: 1/4 | Calories: 226kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Sodium: 485mg | Potassium: 420mg | Fiber: 5g | Sugar: 6g