Curried Carrot Quinoa Salad


A long-time favorite at the Firefly kitchen, this quinoa salad from Fresh & Fermented, packed with the flavors of curry, parsley, and our Yin Yang Carrots, will break any monotony of boring work-week lunches. Light and bright, it is the perfect summer recipe that won’t weigh you down on these hot afternoons!

Curried Carrot Quinoa Salad

Makes 4-6 servings

For the dressing:
1 tablespoon apple cider or rice wine vinegar
Juice of 1 medium lemon (about 3 tablespoons)
2 teaspoons curry powder
⅓ cup extra-virgin olive oil
¼ cup chopped fresh basil or parsley
¼ cup chopped fresh cilantro

1 ½ cups Firefly Yin Yang Carrots
1 small red bell pepper, chopped
4 cups cooked quinoa
½ cups dried cranberries or cherries, chopped
½ cup pistachios, almonds, or cashews, chopped
Salt and freshly ground black pepper

To make the dressing, combine all the ingredients in a medium bowl. Let sit for 5 minutes while you make the salad.
Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it. In a large bowl, toss the carrots with the bell pepper, quinoa, cranberries, and pistachios. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper. Serve right away or refrigerate for up to 2 days.