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pistachio vinaigrette

Quinoa, carrots and pistachio vinaigrette

this recipe is adapted from BonApetite
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 people


  • 1 cup quinoa
  • 11/2 cup water
  • 5 carrots peeled and julienned or grated
  • 1 avocado diced.
  • 1/4 cup washed and chopped cilantro
  • For the dressing:
  • 1 / 2-3 / 4 teaspoon ground coriander seeds crushed
  • 2-3 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1/2 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 cup chopped pistachios


  • Boil the quinoa in a pot with a lid, just add the quinoa and water. Cover and wait until most of the water has evaporated. Leave it covered until completely absorbed.
  • While quinoa is done, wash and peel carrots then julienne. Add the chopped cilantro and set aside. Put them in a bowl and set aside.
  • To make the dressing, mix in a jar all the ingredients. Test and adjust salt if necessary.
  • Put half the dressing in carrots with coriander, mix and serve immediately.
  • To serve, put in a bowl half carrot salad, quinoa and half the avocado in half. Put a little more seasoning.


Agrega primero 2 cucharadas de jugo de limón y prueba. Ajusta al final si es necesario con la tercera cucharada de jugo de limón.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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