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lemon dill quinoa salad

Lemon Dill Quinoa Salad.

Kelly Roenicke
This is a light, fresh quinoa salad with carrots, lemon, and dill. It's a perfect recipe for packing in lunches or taking to a picnic.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 180 kcal

Ingredients
 
 

  • 1 cup quinoa
  • 1 cup water
  • ½ cup fresh dill
  • 1 bunch green onions chopped
  • 1 cup baby carrots sliced thin

For the dressing:

  • 3 Tablespoons olive oil
  • 3 Tablespoons lemon juice
  • 3 cloves garlic minced
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon pepper

Instructions
 

  • Rinse your quinoa thoroughly and put in a pan with one cup water. Bring water to a boil, reduce heat, cover, and let simmer 15-20 minutes, or until all the water is absorbed.
  • Put the cooked quinoa in a large bowl to cool.
  • While quinoa is cooling, chop the dill, green onions, and carrots. Add them to the cooled quinoa.
  • Place the olive oil, lemon juice, garlic, salt, and pepper in a glass jar and whisk together.
  • Pour the dressing over the salad, and stir to coat everything. Add more salt and pepper as needed. Enjoy!

Notes

Store leftovers in the refrigerator. They should stay fresh for about 4 days.
Feel free to use any fresh herb you prefer - cilantro, parsley, or chives would all work well.
If you are in a pinch, you could use 2 teaspoons of dried dill instead of fresh dill.

Nutrition

Calories: 180kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 217mgPotassium: 256mgFiber: 2gSugar: 1gVitamin A: 3285IUVitamin C: 7mgCalcium: 34mgIron: 1.8mg
Keyword picnic food
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