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Red Quinoa and Carrot Salad with Currants, Chickpeas and Cashews

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

1 cup

Carrots

1 cup

Chickpeas

1/4 cup

Currants

2 tbsp

Parsley, fresh

2 tbsp

Maple syrup

2/3 cup

Quinoa, red

1/4 tsp

Black pepper

1/4 tsp

Salt

2 tbsp

Apple cider vinegar

2 tbsp

Olive oil, extra-virgin

1/2 cup

Cashews, roasted

1 1/3 cups

Water