2 cups/ 220g shredded carrots
1 cup/ 220g cooked quinoa
1/4cup/ 21g minced scallions
2 tbsp/ 45mL tamari
1 tbsp/ 15mL rice wine vinegar (or apple cider vinegar)
1 tsp/ 5mL minced fresh ginger
1 tsp/ 5 mL honey (or vegan sub)
sesame seeds, for topping
In a small bowl, combine the shredded carrots, cooked quinoa and scallions. In a separate bowl, whisk together the tamari, rice wine vinegar, ginger and honey.
Pour the "vinegarette" over the carrot mixture and toss until well combined. Let sit for 20 minutes. When serving, sprinkle with sesame seeds and enjoy!