This is another Pinterest find.
I’d already been craving a julienne peeler and this salad recipe was the perfect excuse to get one. My peeler, of course, is the classic kind, so it makes thin slivers. But considering that my almonds were going to be sliced thinner than in the original recipe (because that’s how they come in Finland, straight out of a bag), so I though the textures could be a little different.
It’s simple enough. Just follow the recipe. Or do what I did.
Quinoa (converting the cup measurements from the original recipe):
- a generous 1 dl of quinoa (1,18 dl)
- just over 1,5 dl of water (1,77 dl)
- pinch of jeera
- pinch of paprika
- pinch of ground coriander
- pinch of ground fennel seeds and cinnamon mixed together
Cook the quinoa: Rinse it in cold water first, then cook in water for about 10 minutes, with the seasoning thrown in, and set aside to sit under a lid for a further 5 minutes.
- 5 medium carrots, peeled and julienned
- a handful of fresh parsley and coriander, roughly chopped
- a handful of almond slivers
- a handful of raisins
While the quinoa’s cooking, peel and julienne the carrots. And mix the below dressing over them and set aside.
- 3 tbsp olive oil
- juice of 1 lemon
- a bit of honey (I put in more than the original recipe required)
All you need to do now is mix everything together: the carrots in the dressing, the quinoa (which hopefully has turned out fluffy) and the raisins and herbs and almond slivers.
If you let the salad sit in a container in the fridge, even until the next day, it tastes even better. The lemon dressing just seeps into the quinoa and keeps it all tasting fresh.