Dill and Feta Quinoa Salad

Meatless Monday #15 and Gluten-Free!! This was my first time making and eating quinoa… it was a success! Takes about 15 minutes to throw this dish together by prepping the veggies while the quinoa is cooking. You can eat it warm or cold. This recipe is from Canadian Living.

The Recipe:
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 pinch each salt and pepper
1 cup cooked quinoa
1 carrot, shredded
1 zucchini, shredded
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese

1. In bowl, whisk together oil, vinegar, salt and pepper.

2. Add quinoa, carrot, zucchini, dill and feta cheese.

3. Toss until well combined.

Dill and Feta Quinoa Salad

My Experience:

If you’ve never made quinoa before like me, make sure you rinse it really well. The instructions on the packaging should include that step.

To shred the carrots and zucchini, I actually just used a cheese grater. I didn’t use a whole zucchini though, I thought it looked like a lot. In hindsight, more veggies would not have been terrible. I also patted the grated zucchini dry with a paper towel. And I used a handful of baby carrots instead of one full carrot. As usual for me, I used dried dill instead of fresh (just use less quantity if dried). Finally, I added a little bit extra feta because I really like feta.

I absolutely love how quickly this dish can be thrown together. Rinsing takes 3 minutes, cooking the quinoa takes 7-10 minutes, prep the veggies and dressing while cooking, mix then serve. It’s perfect! I would make extra for lunch because it is good warm or cold.

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