Tomato Avocado Quinoa Salad with a Carrot Ginger Sesame Dressing

Is it true? Carrots for the new year?

I hadn’t really thought about it until Deb posted her latest carrot soup creation. *swoon*

But it must be true. It is the new year and I am on a carrot kick. Apparently my Mom has also been buying them like they are going out of style. HA!

Perfect for dipping in hummus, I love eating monster carrots like a horse. Chomp, chomp, chomp.

So, I have another carrot dressing for you. (Another hummus recipe is in the queue, no worries). This no-oil carrot dressing is even more creamy from the toasted sesame seeds and sunflower seeds. A little ginger adds some zing but it is tempered by the lemon juice. It looks similar to the carrot miso ginger dressing, but it is definitely richer. A deeper sesame flavour. Similar, yet different. Both delicious. I used Justin’s suggestion of serving the dressing atop a quinoa salad with tomato and avocado and was thrilled with the meal. Especially since my quinoa was warm. And warm salads are fun during winter.

This is my submission to this week’s Weekend Herb Blogging, hosted by Haalo.

Tomato Avocado Quinoa Salad with a Carrot Ginger Sesame Dressing
Adapted from The Lotus and the Artichoke

1/4 cup sunflower seeds, toasted
2 tbsp sesame seeds, toasted + extra for garnish
1 carrot, peeled and chopped
1 cm fresh ginger, peeled
2 tbsp fresh lemon juice
agave syrup, to taste (I used 1 tsp)
1 tbsp soy sauce (I used Bragg’s)
1/4 cup water, or to thin to your desired consistency

1 cup quinoa, well rinsed
scanty 2 cups vegetable broth or water
1 avocado, chopped
1 pint cherry tomatoes, halved
4 cups chopped lettuce

1. Separately, toast your sunflower seeds and sesame seeds. Allow to cool slightly. Add them, along with carrot, ginger, lemon juice and soy sauce to a high speed blender. (Otherwise grind your nuts/seeds first if your blender isn’t high speed). Add enough water to get it going. Add sweetener to taste and thin with additional water, as needed.

2. Meanwhile, prepare your quinoa: Bring vegetable broth to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.

3. To serve, mix together quinoa, tomato, avocado and lettuce. Drizzle with dressing. Sprinkled reserved sesame seeds overtop.

Serves 4.