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Carrot leaves and quinoa salad with hemp oil honey vinaigrette

by
Hemp oil
2020-04-09
Orijin_recipe_carrot-leaves-and-quinoa-salad

The return of sunshine = salad, all the time. The little extra of this recipe: no waste. To taste!

We use the carrot leaves as herbs and you can even take the celery leaves too.
You guessed it, this part of the vegetables gives a lot of flavor to the dishes. It’s your turn!

Recipe author : Elysabeth Lemonde
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portion(s)
people
Prep Time
20minutes
Cook Time
15minutes
Passive Time
10minutes
portion(s)
people
Prep Time
20minutes
Cook Time
15minutes
Passive Time
10minutes
Ingredients
Ingredients
Ingredients for the salad
  • 1cup ofquinoa
  • 2cups ofwater
  • 1cup ofcarrot leaves
  • 1cup ofcarrots(diced)
  • 1cup ofcelery(diced)
  • 1/2cup ofred onions(sliced)
  • 1/2cup offeta cheese
  • 1/3cup ofraisins
Ingrédients pour la vinaigrette
  • 2tablespoons ofhemp oilORIJIN
  • 1tablespoon ofhoney
  • 1lemon juice
  • 1/2teaspoon oforegano
  • 1pinch ofsalt
  • 1pinch ofpepper
Instructions
  1. Put the water and quinoa in a saucepan and bring to a boil. Reduce the heat to low and cook for 15 minutes or until the quinoa has absorbed the water. Reserve.
  2. Combine carrot leaves, carrots, celery, red onions, feta and raisins.
  3. In another bowl, combine the ingredients for the vinaigrette. Add to the vegetable blend.
  4. When the quinoa is cold, add to the salad mixture. Taste.
Ingredients
Ingredients
Ingredients for the salad
  • 1cup ofquinoa
  • 2cups ofwater
  • 1cup ofcarrot leaves
  • 1cup ofcarrots(diced)
  • 1cup ofcelery(diced)
  • 1/2cup ofred onions(sliced)
  • 1/2cup offeta cheese
  • 1/3cup ofraisins
Ingrédients pour la vinaigrette
  • 2tablespoons ofhemp oilORIJIN
  • 1tablespoon ofhoney
  • 1lemon juice
  • 1/2teaspoon oforegano
  • 1pinch ofsalt
  • 1pinch ofpepper
Instructions
  1. Put the water and quinoa in a saucepan and bring to a boil. Reduce the heat to low and cook for 15 minutes or until the quinoa has absorbed the water. Reserve.
  2. Combine carrot leaves, carrots, celery, red onions, feta and raisins.
  3. In another bowl, combine the ingredients for the vinaigrette. Add to the vegetable blend.
  4. When the quinoa is cold, add to the salad mixture. Taste.
The author
Elysabeth Lemonde

Follow her on lapetitelemonde.com and on www.instagram.com/elysabethlemonde/