This nutritious and flavorful Quinoa Salad is a dish I often crave. This salad is packed with foods that help to support metabolize estrogen including roasted cashews which add a nutty crunch and carrot ribbons created using a simple vegetable peeler.
The dried cherries, which can be substituted with cranberries, provide a sweet contrast and the chickpeas boost the protein content, making it more filling. The citrus-infused dressing, combining lemon and orange juices with maple syrup and apple cider vinegar, ties everything together.
For the best experience, add cashews just before serving to ensure they retain their crunch. Ideal for picnics, lunches, or light dinners!
Maple Carrot Quinoa Salad
- 1 cup quinoa
- 1 ⅓ cup vegetable Broth adjust to the recommended amount on quinoa packaging
- 1 Large carrot
- ½ can chickpeas rinsed
- ¾ cup raw cashews
- ⅓ cup dried cherries can sub cranberries
- ½ cup parsley
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- Juice from 1 medium lemon
- Juice from 1 medium orange
- ½ tsp sea salt
- ½ tsp pepper
- Preheat the oven to 350°.
- Combine all the dressing ingredients in a bowl. Whisk until well combined. Cover and refrigerate
- Cook quinoa according to packaging. We prefer to use vegetable broth to cook the quinoa for added flavor and nutrition in place of water. Cook and allow to cool.
- Roast your cashews. Place them on a baking sheet on the middle rack and roast for 10-15 minutes. Remove and allow to cool
- Prepare your salad ingredients. Use a vegetable peeler to shave the carrot into 3-4 inch ribbons. Add the carrots, chickpeas, cherries, parsley and cashews to the cooled quinoa. Add dressing and toss (you may not use all the dressing depending on preference).
meals She Eats
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