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
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!
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.