Instructions

• Start by rinsing the quinoa under cold water in a fine mesh strainer. Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
• While the quinoa is cooking, prepare your carrots using a grater or spiralizer to shred or spiralize them into thin strips. If using fennel, slice it finely and set aside. Chop the cilantro, mint, and parsley, and set them aside as well.
• In a small skillet over medium heat, toast the sliced almonds for about 5 minutes or until golden brown and fragrant. Remove from heat and let cool.
• In a small bowl, whisk together the minced garlic, olive oil, fresh lemon juice, ground cinnamon, paprika, sea salt, and black pepper to create a smooth dressing.
• In a large mixing bowl, combine the cooked quinoa, shredded carrots, sliced fennel (if using), toasted almonds, golden raisins, and chopped herbs. Pour the dressing over the salad and toss gently until well coated. Adjust seasoning with salt and pepper if needed.
• Transfer the salad to a serving dish and garnish with additional herbs or almonds if desired. Serve immediately or let chill for about 30 minutes for enhanced flavor.