Colorful Quinoa and Sweet Carrot Salad

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A trip to the farmers’ market is nothing short of torture for my husband, and total bliss for me. 

For some reason, wandering from booth to booth and filling your basket with a variety of fruits and vegetables isn’t nearly as exhilarating for Mike, as it is for me.

At a recent trip to our local market a vender displayed bunches of carrots that caught my eye. There were lemony yellow and deep purple carrots bundled in with your typical orange variety. It didn’t take long for me to add them to my basket.

As you can see, my camera didn’t do these tasty vegetables justice, or maybe it was the photographer.

Colorful Carrots

Colorful Carrots

When it came time to put my purchase to use, I couldn’t bear the thought of tossing them into a stir fry, or steaming them until their lovely colors faded.

I wanted those colors to pop and that fresh clean taste to shine, so I julienned them and put them in this quinoa salad with a handful of fresh basil and a light vinaigrette.

Quinoa and Carrot Salad

Quinoa and Carrot Salad

My carrots really stood out in this easy salad recipe, and I had enough leftovers for a tasty lunch the next day.

Happy, healthy cooking!

Quinoa and Carrot Salad

Quinoa and Carrot Salad

Quinoa and Sweet Carrot Salad
 
Ingredients
  • 2 cups quinoa, cooked according to package directions
  • 3 large carrots, julliened
  • 1 cup red onion, thinly sliced
  • ½ cup basil, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons Champagne vinegar
  • ½ cup Parmesan cheese, shredded
Instructions
  1. Combine quinoa, carrots, onion and basil in a bowl.
  2. In a smaller bowl combine garlic, lemon juice, olive oil and Champagne vinegar.
  3. Mix dressing into quinoa mixture and fold in cheese.
  4. Chill for 15 minutes prior to serving.
Notes
Calories: 227
Weight Watchers PointsPlus 5
Total Fat: 6.11g
Cholesterol: 7mg
Sodium: 219mg
Total Carbs: 30.30g
Dietary Fiber: 5.03g
Sugars: 4.72g
Protein: 9.04g
Nutrition Information
Serving size: 4

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Comments

  1. says

    Nice flavors! My wife is cool with visiting farmer’s markets – we both like to eat! It’s always fun looking at stuff and deciding how we’re – which usually means me – are going to use it.

    • says

      Ha! At least she enjoys it. My husband usually finds someplace to lean and waits patiently for me to make the rounds. The problem is that I know he’s bored, so I often feel like I’m rushed. Oh well, that’s the give and take of marriage, right? :)

  2. says

    Kristin, another lovely delicious and very healthy recipe! The colors of these carrots are amazing and sooo goo for you – whenever I see purple ones at the store, I buy a whole bunch, the kids love them. Nice post and wonderful recipe!

    • says

      I’m loving the purple varieties of some of these veggies. I served purple potatoes tonight. I can’t say they taste all that different, but they sure are fun to serve!

  3. says

    This looks great and like the perfect dish for a busy weeknight or make ahead meal. The colors of the carrots are gorgeous – I can definitely see why you wanted to preserve it.

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