Healthy Spring Salad with Carrot, Radish, Quinoa, and Dill
Healthy spring salad with shredded carrot, radish, quinoa, dill, and feta cheese. This easy quinoa salad recipe is gluten-free, vegetarian, and perfect for meal prep, lunch, or a fresh spring side dish.
Ingredients
- 3/4 cup quinoa raw
- 1 cup radish, coarsely shredded (about 7)
- 1 cup carrots, coarsely shredded (about 3 medium)
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 cup feta, crumbled (about 6 ounces)
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice (about 2 lemons)
- sea salt to taste
- black pepper to taste
- 4 ounces arugula (optional)
Instructions
- Cook the Quinoa: In a medium sized saucepan, combine the quinoa and one and a half cups of water, and add a dash of olive oil and salt . Bring it to a boil, reduce the heat to a simmer, and cook for 8-10 more minutes, until the water has evaporated and the quinoa is tender. Spread it out on a baking sheet so it can cool off quickly.
- Shred the Veggies: Shred the carrots and radish with a box grater or a food processor. Transfer the shredded radish and carrot to a large bowl.
- Assemble: Add the cooled quinoa, chopped herbs, crumbled feta, lemon juice and olive oil to the bowl of shredded veggies. Toss well to combine, check for seasoning and adjust with salt and pepper.
- Serve: Enjoy immediately or refrigerate until needed, up to 3 or 4 days. If you’d like to add a little lettuce, I think this tastes exceptional on a bed of arugula.