Delicious flavors in this tasty bowl—carrots, quinoa, dates, pepitas, and fresh dill with a simple citrus dressing. Great as a side salad or hearty enough as a stand-alone lunch. —Bowlofyum
What You'll Need
Dates, pitted and chopped
Pepitas (pumpkin seeds)
Feta cheese crumbles
Cook the quinoa per the manufacturer’s instructions. Set aside to cool.
Cut the carrots into ribbons using a peeler. When the carrot is too thin to peel, chop the remaining amount into matchsticks.
Make the dressing. Combine the lemon juice, olive oil, salt, and pepper in a separate small bowl. Be generous with the pepper, it really makes the dressing.
Combine the quinoa, carrot ribbons/matchsticks, arugula, chopped dates, pepitas, feta, and dill in a large bowl. Make sure the quinoa has cooled off enough so it does not melt the feta. Lastly, add the dressing and stir to combine. Yum!