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Two Raw Sisters

Carrot Chickpea + Quinoa Salad

Serves 6

Ingredients:
  • 1 cup quinoa / brown rice / bulgar wheat / millet
  • 2 cups water
  • 1 bunch spring carrots, julienned
  • 1 bunch spring onions, finely chopped / 1 red onion, diced
  • 2x 400g cans of chickpeas / butter beans / black beans, drain and rinse
  • 1⁄2 cup raisins / cranberries
  • 1⁄2 cup pumpkin seeds / sunflower seeds / almonds, toasted
  • Handful of any herb, roughly chopped
  • Good handful of fresh Rocket / spinach / kale

Dressing:
  • 1/3 cup olive oil / avocado oil
  • 1⁄2 tsp ground cumin / ground coriander
  • 1⁄2 tbsp apple cider vinegar / white wine vinegar
  • 1 tsp J Friend & Co. Kamahi Honey
  • Pinch of sea salt
  • Pinch chilli flakes

Method:
  1. Add the quinoa + water to a saucepan. Bring to the boil then reduce to a simmer and cook for 7mins. Remove from heat and allow any remaining water to be absorbed.
  2. Add all salad ingredients to a large bowl. Toss to combine.
  3. In a separate bowl, mix all dressing ingredients together. Pour over the salad and toss gently to combine.
  4. Serve at room temperature.

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