Carrot Salad With Crispy Quinoa: Ready in 29 Minutes Total

Instructions:

1. Grate the carrots into a large bowl. Note: Use the large holes of the grater for a better bite.
2. Add the baby spinach or mixed greens, sliced scallions, and crumbled feta to the carrots, and toss together.
3. Heat 2 tablespoons of olive oil in a large non stick or cast iron skillet over medium high heat. Wait until the oil shimmers before adding the grain.
4. Add the dried, cooked quinoa in a single layer. Let it sizzle undisturbed for 3-5 minutes until a mahogany colored crust forms.
5. Stir the quinoa gently and cook for another 3-4 minutes until it is golden brown and smells nutty.
6. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, maple syrup or honey, minced garlic, salt, and black pepper until emulsified.
7. Pour the dressing over the carrot mixture and toss gently to coat.
8. Just before serving, fold in the crispy quinoa and sliced almonds to ensure the quinoa maintains its texture.