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The Green Life: Recipe: Summer Carrot and Date Quinoa Salad

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June 21, 2012

Recipe: Summer Carrot and Date Quinoa Salad

Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus VinaigretteLooking for a fresh take on mixed greens? Our friends at EcoSalon shared this recipe for a healthy summer salad.

The arrival of summer means the arrival of bags of mixed salad greens at the farmers' market, or of course, your own from your garden. Instead of basing salad recipes off of them though, I like to throw them in as an extra addition to whatever I am making, a complement to the rest of the dish. That’s exactly what they are in this quinoa salad recipe.

Using both red and white quinoa you get a colorful salad that is full of omega 3s and hearty enough that you can eat it as the main dish. The dates and currants give it a sweeter flavor, which is perfect for warmer weather and a meal outside.

Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus Vinaigrette


Summer Carrot and Date Quinoa Salad

1/2 cup white quinoa
1/2 cup red quinoa
3 large carrots, chopped
1/2 cup dates, chopped
1/2 cup currants
mixed salad greens

Basil and Mustard Citrus Vinaigrette

2 tablespoons olive oil
1 tablespoon apple cider vinegar
juice of 1/2 an orange
1 tablespoon Dijon mustard
2-3 tablespoons finely chopped fresh basil (depending on how much basil flavor you want)

Healthy summer salad recipeDirections:

Prepare the quinoa. Place in saucepan with 2 cups of water and a pinch of sea salt and bring to a boil. Cover and let simmer until water has cooked off, about 15 minutes. Set aside to cool.

In a large salad bowl combine chopped carrots, dates and currants.

To make the dressing, combine olive oil, apple cider vinegar and orange juice in a small jar or bowl. Add in mustard and whisk until well-blended. Stir in basil.

Mix in quinoa with rest of salad ingredients, and top with dressing. Toss together.

Before serving, add in a couple of handfuls of mixed salad greens.

--Anna Brones / Image courtesy of Anna Brones

This recipe originally appeared as part of EcoSalon's Sunday recipe series.

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