Lemony Raw Beet Quinoa Salad with Dill & Olives

Looking for a fresh, vibrant salad that bursts with flavors? Try this Lemony Raw Beet Quinoa Salad with Dill & Olives! It combines nutty quinoa with the earthy sweetness of raw beets, zesty lemon, and crunchy toasted pistachios. Tossed with a zesty lemon garlic dressing and finished with fresh dill and briny olives, this salad is both refreshing and satisfying. Perfect as a light main dish or a zesty side, it's sure to brighten up any meal.

Lemony Raw Beet Quinoa Salad with Dill & Olives

1 C quinoa, soaked if possible & rinsed
1 ¾  C water
¾ t salt
1 beet
1 T lemon juice
Zest of 1 lemon
⅓ C toasted pistachios, chopped
1 shallot, sliced
1 C chopped dill
1 C  green olives,  with pits

Lemon Garlic Dressing:
1 garlic clove, minced
2 T olive oil
Zest of 1 lemon
2 T lemon juice
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Make the quinoa: combine quinoa, water & salt, bring to a boil, reduce heat to low, & cook, covered, until all the water has been absorbed & the grains are tender, about 20 minutes, fluff with a fork.

Peel the beets & thinly slice them with a mandolin. Toss with lemon juice.

Mix the dressing ingredients together & pour half over the warm quinoa, sprinkle with lemon zest & toss.

Serve with sliced shallot, dill, beets, olives, pistachios & remaining dressing. Season with salt! 

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Sarah Britton - Naturally Nourished

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