Quinoa Lentil Salad

Cook the quinoa: In a medium pot, combine the quinoa with double the amount of vegetable broth (e.g., 1 cup quinoa to 2 cups broth) and the turmeric powder. Bring to a boil over high heat, then reduce to medium heat and simmer for 10–15 minutes, or until all the liquid has been absorbed. Fluff with a fork and set aside to cool.
Carrots: Peel the carrots and shred them using the large holes of a box grater. This gives the salad more texture and bite.
Add-ins: Roughly chop the almonds with a knife. Remove the thick stems from the mint and parsley, then finely chop the leaves. Place the raisins in a small bowl and cover with warm water. Let them soak for 5 minutes, then drain.
Make the dressing: Juice the orange and lemon. In a small bowl, whisk or stir with the olive oil, mustard, cumin, cinnamon, salt, and pepper.
Combine: In a large mixing bowl, combine the cooked quinoa, drained and rinsed lentils, shredded carrots, chopped almonds, soaked raisins, mint, and parsley. Toss well to combine.
To serve immediately: Add the dressing to the salad and toss until evenly coated.
For meal prep: Divide the salad into 4 individual containers and the dressing into 4 salad dressing containers. Refrigerate for up to 4 days. Add the dressing just before serving and shake to combine.