Carrot Quinoa Salad
Delicious fall flavors in this tasty bowl. Great as a side salad or hearty enough as a stand-alone lunch. This salad packs a whole lot of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Cuisine: Healthy
- Diet: Vegetarian
Ingredients
Scale
- 1 cup of red quinoa, cooked
- 4 carrots
- 4 cups of arugula
- 8 dates, pitted and chopped
- 1/2 cup of pepitas (pumpkin seeds)
- 1/2 cup of crumbled feta
- Large handful of fresh dill, chopped
Dressing
- 4 lemons, juiced
- 2 tablespoons olive oil
- Salt, generous amount of freshly ground pepper
Instructions
- 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. In a small bowl, combine the lemon juice, olive oil, salt, and pepper. 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 before adding it to the bowl so it does not melt the feta. Lastly, add the lemony dressing and stir to combine. Yum!
Notes
Keeps in the refrigerator for up to 3 days.
Find it online: https://www.bowlofyum.com/2021/09/carrot-quinoa-salad/