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Prep time
15 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
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
Ingredients
- Salad
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1 cup
Red quinoa
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4
Carrots
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4 cups
Arugula
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8
Dates, pitted and chopped
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1/2 cup
Pepitas (pumpkin seeds)
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1/2 cup
Feta cheese crumbles
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1 handful
Fresh dill
- Dressing
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4
Lemons, juiced
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2 tablespoons
Olive oil
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1 teaspoon
Pepper
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Pinch
Salt
Directions
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Cook the quinoa per the manufacturer’s instructions. Set aside to cool.
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Cut the carrots into ribbons using a peeler. When the carrot is too thin to peel, chop the remaining amount into matchsticks.
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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.
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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!
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