A good salad on a nice day, packed with fresh veggies, dill, and quinoa. Sounds perfect! You can enjoy this Dill Carrot & Quinoa Salad with just 11 plant based ingredients.
With fresh dill, naturally sweet raisins, and peppery arugula. This salad has it all and packs a punch of flavour with every bite. Perfect as we move into the warmer weather (slowly – there was a bit of snow on the ground when I got up this morning!).
To begin, prepare the quinoa by adding the uncooked quinoa and water to a small pot. With a pinch of salad and pepper, bring this to a boil. Reduce heat to low, cover and simmer until quinoa is cooked.
In the meantime, prep all your veggies (carrot, celery, radish, dill) and add to a large bowl. Add the arugula, raisins, and lightly cooled quinoa. Whisk together the simple dressing and toss overtop. Mix well to coat all the veggies and enjoy.
If you give this Dill Carrot & Quinoa Salad a try, let me know in a comment below or tag me on Instagram @beanaroundthebowl.
Dill Carrot & Quinoa Salad
1/2 Cup Quinoa Cooked in 1 Cup Water
2 Carrots, Grated
2 Ribs Celery, Sliced
4 Radish, Thinly Sliced
1/2 Cup Raisins
2 Handfuls Arugula
2 Tbsp Fresh Dill, Chopped
2 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
2 Tbsp Maple Syrup
Pinch Garlic Powder
- Cook the quinoa by adding quinoa and water to a small pot with a pinch of salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer until cooked, remove from heat and set aside to lightly cool before adding to salad.
- Prepare the dressing by whisking all ingredients together in a small dish (or blending if you prefer!)
- Add all salad ingredients to a large bowl with quinoa, add the dressing and toss to combine.
- Serve and enjoy!
- Best served fresh, however you can store leftovers in the fridge and I recommend eating within 3 days