Quinoa Carrot Salad with Meyer Lemon Vinaigrette
Ingredients
- 3 cups (710 ml) water
- 2 cups (340 g) smoked tricolor quinoa (instructions for smoked grains follow below)
- Kosher salt
- 2 bunches young carrots (preferably a mix of colors), with greens
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- 3 green onions
- Finely grated zest and juice of 1 Meyer lemon
- Handful of arugula or 1/3 cup (15 g) chopped fresh flat-leaf parsley
Instructions
Quinoa & Carrot Salad with Meyer Lemon Vinaigrette serves 6 original recipe by The Kitchn.
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