Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado / Carrie Crow / Katie Workman /
Print Recipe

Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado

A very nice thing to happen to a bowl of quinoa.
Cook Time20 mins
Cooling Time15 mins
Total Time35 mins
Course: Salad
Cuisine: American
Servings: 8 Servings
Calories: 184.33kcal
Author: Katie Workman


  • 3 tablespoons olive oil divided
  • 5 scallions minced
  • 1 ½ cups water
  • ¾ cup quinoa rinsed
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 3 tablespoons chopped fresh mint
  • Coarse salt and freshly ground pepper to taste
  • 1 ½ cups grated carrots
  • 1 to 2 avocados halved and thinly sliced


  • In a medium sized saucepan heat 2 tablespoons of the olive oil over medium heat. Add the scallions and sauté for 2 to 3 minutes until tender. Add the water, turn the heat to medium high, and bring to a boil. Add the quinoa and return to a boil. Reduce the heat to medium low, cover, and simmer until the water is absorbed, 10 to 14 minutes. Remove from the heat and let sit, covered, for 5 minutes.  Uncover, fluff with a fork, and let come to room temperature.
  • Meanwhile, in a blender or a food processor puree the rice vinegar, honey, sesame oil, remaining tablespoon olive oil, soy sauce, mint, salt and pepper. Set aside.
  • Place the cooled quinoa in a bowl, and add the carrots and the dressing and toss to thoroughly combine. Turn it into a shallow serving bowl and arrange the avocado attractively on the top. An extra drizzle of olive oil and a bit more salt and pepper is nice.


Calories: 184.33kcal | Carbohydrates: 17.79g | Protein: 3.43g | Fat: 11.74g | Saturated Fat: 1.64g | Sodium: 149.22mg | Potassium: 324.52mg | Fiber: 3.82g | Sugar: 3.67g | Vitamin A: 4200.55IU | Vitamin C: 5.93mg | Calcium: 29.79mg | Iron: 1.23mg