Healthy Spring Salad with Carrot, Radish, Quinoa and Dill
Healthy spring salad with carrot, radish, quinoa, dill, and feta cheese. Gluten-free, vegetarian, and perfect for a picnic or meal prep.
Ingredients
- ¾ cup quinoa raw
- 1 ½ cups filtered water
- 1 cup radish about 7, coarsely shredded
- 1 cup carrots about 3 medium sized, coarsely shredded
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 cup about 6 ounces feta cheese, crumbled
- ¼ cup freshly squeezed lemon juice about 2 lemons, juiced
- ½ cup extra virgin olive oil
- sea salt to taste
- fresh cracked black pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine ¾ cup of quinoa and 1 ½ cups of water, and sea salt to taste . 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 1 cup each of radish and carrots with a box grater. Transfer the shredded radish and carrot to a large bowl.
- Assemble: Add the cooled quinoa, 2 tablespoons of freshly chopped dill and 1 tablespoon of chopped parsley, 1 cup crumbled feta, ¼ cup freshly squeezed lemon juice and ½ cup olive oil to the bowl of shredded radish and carrots. 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.