Salad:
1 cup quinoa
1 ½ cups water
4 carrots, grated
2 spring onions, sliced
1 cup flat leaf parsley, roughly chopped
1 cup fresh coriander, roughly chopped
Dressing:
2 small cloves garlic, finely chopped
1 teaspoon coconut sugar
1 tablespoon apple cider vinegar
2 tablespoons light soy sauce or tamari
1 tablespoon finely grated ginger
½ teaspoon sesame oil (optional)
To cook the quinoa, rinse the quinoa well and drain. Place in a saucepan along with the 1 ½ cups of water. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes.
Remove from heat, and allow to stand, covered, for about 5 minutes.
Meanwhile, combine the dressing ingredients in a small bowl. Stir and set aside.
Turn the quinoa out into a large bowl, fluff up then allow to cool to room temperature. When cooled, add the carrots, spring onions, parsley and coriander and toss gently to combine.
Pour over the dressing and stir gently to combine. Serve at once or store in the fridge for serving later.