Quinoa and Carrot Salad

Ingredients

• 2 carrots (about 1 cup)
• 1 scallion (about 2 Tablespoons)
• 1 lemon
• 1 Tablespoon fresh ginger (or 1/4 teaspoon ground ginger)
• 1 Cup quinoa (any kind)
• 1 Cup low-sodium vegetable broth (or other desired broth)
• 1 Cup water
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1 Cup peas (fresh, or frozen)
• Salt and pepper to taste
• 2 Tablespoons olive oil

Directions

1. Wash and dry the carrots, scallion, and lemon.
2. Peel and grate carrots, and finely chop the scallion.
3. Slice the lemon in half and squeeze the juice into a small bowl.
4. Peel and mince ginger.
5. Rinse quinoa until water runs clear.
6. Measure out the ingredients.
7. In a small sauce pot, saute the ginger. Add broth, water, cinnamon, and cumin. Bring to a boil.
8. Stir in quinoa and return to a boil. Cover and reduce to a simmer. Let simmering quinoa cook for 15 minutes.
9. Remove from heat, and let rest, covered, for 5 minutes. Fluff with a fork.
10. In a large bowl, add quinoa, carrots, and scallions.
11. Mix in ginger, carrots, scallion, and peas.
12. In a small bowl, whisk together lemon juice and oil.
13. Season with salt and pepper and toss with salad. Chill before serving.

Nutrition Information

Nutrients	Amount
Calories	200
Total Fat	6 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	45 mg
Total Carbohydrates	30 g
Dietary Fiber	5 g
Total Sugars	4 g
Added Sugars included
Protein	6 g

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