FREEZE DRIED SHREDDED CARROTS – GMO FREE Buy 1 get 1 free until Christmas 2024

Description

Freeze-Dried Shredded Carrots

Introducing our premium Freeze-Dried Shredded Carrots, a convenient and nutritious addition to your pantry. Each piece captures the vibrant color and fresh taste of sun-ripened carrots, carefully freeze-dried to preserve their essential nutrients and flavor.

Our meticulous freeze-drying process removes moisture while locking in the natural sweetness and crunch, making these shredded carrots a perfect choice for a variety of culinary applications. Use them in soups, stews, salads, or as a quick topping for your favorite dishes. They’re also an excellent choice for hiking, camping, or emergency preparedness due to their long shelf life and lightweight packaging.

Rich in vitamins, minerals, and dietary fiber, our freeze-dried shredded carrots are an ideal way to boost your meals with wholesome goodness. Just rehydrate with water or add directly to your recipes for an easy and healthy enhancement. Enjoy the taste of garden-fresh carrots any time of year with our Freeze-Dried Shredded Carrots!

Carrot and Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1/2 cup freeze-dried shredded carrots
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa:
   • Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
2. Rehydrate the Carrots:
   • In a small bowl, combine the freeze-dried shredded carrots with 1/2 cup of warm water. Let them soak for about 10 minutes to rehydrate. After soaking, drain any excess water.
3. Prepare the Salad:
   • In a large bowl, combine the cooked quinoa, rehydrated carrots, cherry tomatoes, cucumber, red onion, and parsley or cilantro. If using, add the feta cheese.
4. Make the Dressing:
   • In a small bowl or jar, whisk together the olive oil, lemon juice, honey or maple syrup (if using), and a pinch of salt and pepper.
5. Combine:
   • Pour the dressing over the salad and toss to combine. Adjust seasoning with more salt and pepper as needed.
6. Serve:
   • Enjoy the salad fresh or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld. This salad can be served as a main dish or a side.

Tips:

• Feel free to customize this salad by adding other ingredients you love, such as bell peppers, chickpeas, or nuts for extra crunch.
• This salad can be stored in the fridge for up to 3 days, making it a great option for meal prep!

Enjoy your nutritious and colorful Carrot and Quinoa Salad!