Dilly Lemon Quinoa Veggie Salad

Love greens, but need a lil colorful break from green based salads? Us too!

Dark, leafy greens like kale, spinach, swiss chard & arugula are staples of nearly every meal…blended, tossed, shaken or stirred. (Dandelion greens & frisse…you’re nasty). But too much of any one thing can lead to food boredom and rebelling down a self-destructive path. That fueled our desire to make a healthy low fat, gluten free salad without a single green leaf – except a smattering of flavorful fresh herbs – dill, parsley and chives. Enjoy a rainbow of delicious veggies thinly sliced and tossed in a delicate low fat lemon dill vinaigrette with high protein super grain quinoa in our Dilly Lemon Quinoa Veggie Salad. Watch the video!  

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Dilly Lemon Quinoa Veggie Salad

Yield: 2

Author: Whitney Cole

Enjoy a rainbow of delicious veggies thinly sliced and tossed in a delicate low fat lemon dill vinaigrette with high protein super grain quinoa in our Dilly Lemon Quinoa Veggie Salad. 

Ingredients

Salad

• *As always, please use organic ingredients for YOUR health!
• 1 cup cooked red quinoa
• 1 large fennel bulb, cored
• 1 large carrot or 3-4 slim ones, peeled
• Radishes. 1 Watermelon Radish or 6 Red or the colorful Easter Egg Radishes we used in our video
• 1 medium red onion
• ¼ cup finely diced fresh parsley
• Garnish:
• ¼ cup finely diced fresh chives
• Zest from 1 lemon

Lemon Dill Dressing

• ¼ cup finely diced fresh dill leaves
• 3 lemons, zested & juiced (reserve some zest for plating garnish)
• 1 ½ Tbsp olive oil
• Pinch sea salt
• Freshly ground black pepper

Instructions

1. Cook quinoa in water according to package directions. Usually 2cups water per cup dry quinoa. Raise to boil, reduce to simmer…15minutes. Done when water absorbed & quinoa is tender.
2. Fill large bowl halfway with ice water. Thinly slice fennel, radishes, onion and carrot. Place veggies in ice bath and set aside.
3. To make Dilly Lemon Dressing: Combine dill, olive oil, sea salt, freshly ground pepper & both zest & juice from lemon. We reduce fat in dressing, but not flavor, by shifting to a higher ratio of acid (lemon juice) to oil, about 3 or 4:1 depending on how juicy your lemons are. Blitz with immersion blender if you have one! But not essential. If you don’t have 1, dice dill as much as humanly possible.
4. Drain water from veggies & gently pat dry. Add veggies, quinoa and parsley to bowl with onion. Pour dressing into bowl & toss to coat. Place in serving bowls and finish plate with diced chives and additional fresh lemon zest. Serve with grilled wild fish or organic chicken breast, or go vegan tossing 2 cups drained & rinsed garbanzo beans into quinoa salad.

Nutrition Facts

Calories

303

Fat

13 g

Sat. Fat

2 g

Carbs

43 g

Fiber

11 g

Net carbs

31 g

Sugar

12 g

Protein

8 g

Sodium

156 mg

Cholesterol

0 mg