Quinoa Dill Summer Salad ~ Meatless Monday

Here’s a quick and easy salad you can whip up for your next Meatless Monday.  The ingredients are so simple and the dill kicks it up a notch!

It makes a great side dish or double the serving and have a delicious vegan dinner!  Check it out…Print Recipe

Serves 6

3/4 cup dry quinoa, rinsed
1 1/2 cups low sodium vegetable stock
1/2 cucumber, spiralized or diced
1/2 yellow zucchini, spiralized or diced
1/4 cup red onion, diced
1/4 cup raisins
Bunch of fresh dill, chopped
2 Tbsp olive oil
2 Tbsp apple cider vinegar
2 Tbsp fresh lemon juice
1 tsp sugar
S&P to taste

Prepare your quinoa.  Add vegetable stock to a medium saucepan, bring to a boil.  Add quinoa, reduce heat and simmer for about 15 minutes.  Once cooked, set aside to cool.

Spiralize your cucumber and zucchini.  If you don’t have a spiralizer, that’s ok, just dice it up!  Combine all the ingredients in a large bowl and mix well to combine.  Refrigerate for at least an hour or overnight. Serve over a bed of greens or as is!

Enjoy!Nutritional Info per serving
157 Calories, 23g Carbs, 5g Fat, 4g Protein, 5g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients.  Therefore, it is not always 100% accurate and meant to be used as a reference only.