Shirley Carrot-Quinoa-Salad




A wonderful blend of carrots and quinoa

combined with just enough spice and a touch of nuttiness

to bring lots of flavour to this nourishing salad.


  • 1/2 cup quinoa, raw or just over 1 cup cooked
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 3-4 carrots
  • Green onion or leek, ½ cup thinly sliced
  • juice of 1/2 a lemon
  • 2 tbps sesame oil
  • 1 tbps of rice vinegar
  • 1 tsp honey
  • 1 clove garlic and 1 inch ginger, grated
  • 1-2 TBS parsley or cilantro
  • 1/3 cup sliced almonds or sunflower seeds
  • 1 TBSP goat feta, crumbled


  1. Start by rinsing your quinoa under water for 30 seconds.
  2. Strain and add to a saucepan with 1 cup of water and spices.
  3. Season with a little salt and bring to the boil.
  4. Once boiling, lower to a simmer and cook covered for 12 minutes, or till done.
  5. While quinoa is cooking, grate carrots and combine in a large bowl with sliced green onions/leeks, parsley/cilantro, sliced almonds/sunflower seeds and feta.
  6.  Mix together in a small bowl the lemon juice, vinegar, sesame oil and honey. Add spices and stir till well blended. Add to salad.
  7. Toss all ingredients together and let cool or eat warm.
  8. This can be stored in the fridge, covered