Ready for a clean, crunchy, and nourishing dish? This Carrot Quinoa Salad with celery and lettuce is the kind of wholesome, feel-good food that’s as refreshing as it is satisfying.
Wholesome Quinoa Carrot Celery Salad with Lettuce: Fresh, Crisp, and Full of Goodness
Why Make This Carrot Quinoa Salad?
This salad is all about texture and balance—fluffy quinoa, crisp celery, sweet coarsely shredded carrot, and fresh lettuce tossed in a simple lemon and olive oil dressing. It’s quick to make, loaded with nutrients, and super versatile.
Perfect for Any Meal
It works beautifully as a light lunch, a nutritious side, or a base for adding protein like baked chicken in curry, tender cod bites, and/or you can easily put together this dairy mushroom casserole.
Ingredients and What They Do
- Dry quinoa – A protein-rich grain that adds substance and a soft, nutty base.
- Carrots
- Finely chopped celery
- Green leaf lettuce
- Extra virgin olive oil
- Fresh lemon juice
- Salt and pepper to taste
Instructions Overview
Cook and cool the quinoa. Chop or shred the vegetables (peel the whole carrot for easier shredding). Toss with olive oil, lemon juice, salt, and pepper, then let sit 10–15 minutes before serving.
Helpful Tips
- Cool the Quinoa: Warm quinoa will wilt the lettuce and affect texture—make sure it’s completely cool before mixing.
- Toss Right Before Serving: To keep the lettuce crisp, combine everything just 10–15 minutes before serving.
- Use Fresh Lemon Juice: Bottled juice won’t give you the same brightness—fresh is key here.
- Chop Evenly: Uniform pieces make the salad easier to eat and more visually appealing. Everything is finely chopped.
- Add Crunch: A sprinkle of sunflower seeds, chopped nuts, or pumpkin seeds adds extra crunch and nutrition.
- Make It a Meal: Add hard-boiled eggs, mashed potatoes, and tender cod bites sided by Aioli dip for a more filling bowl.
Storage
This salad is best fresh but can be stored in the fridge (undressed) for up to 2 days. If already dressed, consume within 24 hours for best texture.
Carrot Quinoa Salad
This Quinoa Carrot Celery Salad with Lettuce is light, crisp, and packed with texture—fluffy quinoa meets crunchy veggies and leafy greens, all tied together with a tangy lemon-olive oil dressing. A simple, nourishing salad perfect for any occasion.
Ingredients
FOR COOKING THE QUINOA
- 1 cup dry quinoa
- Tap water for cooking the quinoa
- 2 tablespoons neutral oil
MIX WITH THE COOKED QUINOA
- 2 carrots, coarsely shredded
- 2 celery stalks, finely chopped
- 1 red bell pepper, finely diced (Bell pepper is optional)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 red onion, finely chopped
- 1/2 teaspoon table salt
- Black pepper to taste (Optional)
Instructions
In a non-stick pot, cook quinoa in 2½ cups water and 2 tablespoons neutral oil for 15 minutes or until soft but not mushy. A tad of firmness is fine.
Strain in a mesh sieve above a bowl to catch the water, if there's any water left. Then transfer to a bowl.
Add the rest of the ingredients and refrigerate for 15 minutes. Serve it cold.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 199Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 183mgCarbohydrates 25gFiber 3gSugar 2gProtein 5g
Nutrition values are estimated.