Alexandra's Kitchen · by alexandra★ 5.0
Addictive Carrot-Quinoa Salad with Lemon-Tahini Dressing
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 11%
CARBS 16G34% OF CAL
5G FIBER1G ADDED6G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 13G62% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad of quinoa, shredded carrot, and pine nuts dressed with a creamy lemon-tahini sauce. Filling, herbaceous, and adaptable.
mainsaladgrain bowl⚙️ food processor🍲 stockpot🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup quinoa, I like red for color, optional, see notes above
- kosher salt
- 1/2 cup water
- 1/2 cup well-stirred tahini
- 1-2 cloves garlic finely minced
- 1/4 cup fresh lemon juice
- 1 teaspoon maple syrup, plus more to taste
- 1/2 teaspoon kosher salt, plus more to taste
- 1.5 lbs. carrots, scrubbed well, ends trimmed, peeled if very dirty (about a pound post trimming)
- 1 teaspoon kosher salt plus more to taste
- 2/3 cup pine nuts or other nut, optional
- 1 cup finely minced parsley, plus more to taste
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 11%
CARBS 16G34% OF CAL
5G FIBER1G ADDED6G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 13G62% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 804mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 513mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 804MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.