Instructions

• Rinse 1 cup uncooked quinoa in a fine-mesh sieve and drain. Place the quinoa and 2 cups water in a medium pot and bring to a boil over high heat.
• Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the quinoa is tender and the water has been absorbed. Remove from heat.
• Uncover, fluff the quinoa with a fork, transfer it to a large bowl, and let it cool to room temperature (or spread in a single layer on a baking pan and refrigerate to cool quickly). You can also make the quinoa the night before.
• While the quinoa cools, prepare the produce and other mix-ins: shred or spiralize 3–4 large carrots (about 1 lb) on the smallest setting; remove the core and finely slice the small fennel bulb, if using; roughly chop 1 bunch cilantro and/or mint; roughly chop 2 tablespoons fresh parsley; have 1/2 cup sliced toasted almonds and 1/2 cup golden raisins ready (reserve a small handful of almonds and some herbs for topping).
• Make the dressing: in a bowl, combine 1 clove minced garlic, 1/3 cup olive oil, 3 tablespoons fresh lemon juice, the 2 tablespoons roughly chopped parsley, 2 teaspoons ground cinnamon, 1 teaspoon paprika, and sea salt and ground black pepper to taste. Whisk until well combined and adjusted to your taste.
• Add the cooled quinoa to the large bowl with the carrots, fennel (if using), chopped cilantro and/or mint, toasted almond slices (keeping reserved almonds aside), and golden raisins. Toss gently to combine.
• Drizzle the dressing evenly over the salad and toss again to distribute the dressing through the mixture.
• Taste and adjust seasoning with sea salt and ground pepper if needed. Top with the reserved sliced almonds and extra chopped herbs. Serve at room temperature or chilled.