When I am home late from work, tired or just wanting something fast, fresh and simple this is my go-to salad. It works perfectly as a dish on its own, or added as a side to whatever else you fancy eating. My partner and I play around with the grain, sometimes adding cooked buckwheat (you can add the spices I suggest using in the notes section when cooking) or brown/ red/ wild rice.
This salad is also very easy for little ones to eat because the carrots, while raw, are soft- very easy for little teeth to chew through. The spices aren’t so over powering that children will be put off either. And it works as a great base to BYO (bring you own) additions:
+ Add in a handful of cooked or raw kale
+ Stir through some diced cherry tomatoes or sundried tomatoes
+ Switch one or two of the carrots for purple carrots (a great way to introduce purple food to kids!)
3-4 Large carrots, grated
1 can chickpeas, drained and rinsed well
1 cup quinoa, cooked and cooled (see notes for cooking)
1/3 cup chia/ sesame seeds
1/3 cup flaked or chopped almonds, toasted
Bunch of coriander, chopped
3 tablespoons olive/ coconut oil
2 tablespoons tahini (hulled or un-hulled)
1 tablespoon tamari
1 lime, juiced
Salt, pepper and chilli flakes, to taste
Add the carrots, cooled quinoa, chickpeas and chia seeds into a large bowl. Grate 3-4 carrots. Add 1 can of rinsed & drained chickpeas. To make the dressing add the coconut/ olive oil, tahini, tamari, lime juice salt, pepper and chilli flakes into a small jar and shake well to combine. Pour this onto the salad and mix gently to combine. Add the chopped coriander and the toasted almonds and combine again. Enjoy.
Notes: For this recipe I love to cook my quinoa with spices and extra chilli. The quinoa just soaks these right up, making it really delicious and flavoursome. It’s so yummy and I find myself always adding spices now to my quinoa to give it this extra lift. Try it for yourself!
1 cup quinoa, rinsed and drained
1 1/2 cups water
1 heaped teaspoon cumin
1 heaped teaspoon paprika (smoked paprika is lovely too!)
1 teaspoon olive oil
1/4 teaspoon chilli flakes (or more if you like it spicy!)
Pinch of salt
Add all of the ingredients into a saucepan and bring to the boil. When it boils, gently lower the temperature to a simmer, placing a lid on the quinoa. Let this cook for 10-15 minutes (I like to check it at 10 minutes). The quinoa is cooked when the grains have puffed and the water is absorbed. If needed add more water (a splash).