Ribboned Rainbow Carrot Salad with Quinoa
This delicious rainbow carrot salad with quinoa and feta is a fabulous vegetarian main course or great side salad.
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Servings: 6 side salad servings
Ingredients
- ½ cup uncooked quinoa red or white
- ½ pound rainbow carrots
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- 2 cloves garlic finely minced or grated
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- 2 ounces crumbly feta cheese
- 2 tablespoons chopped pistachios
Instructions
- Cook the quinoa according to package directions.
- While the quinoa is cooking, peel the carrots and then use a Y-peeler or mandolin to slice the carrots into long, thin strips.
- Combine the cooked quinoa and carrot strips in a mixing bowl. Top with the parsley, dill, minced garlic, olive oil, lemon juice, kosher salt, and paprika. Toss several times to combine.
- Spread the quinoa carrot mixture out on a large plate or shallow salad bowl. Top with the feta and pistachios. Serve immediately.
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Notes
Storage - leftovers can be saved for up to 3 days in the refrigerator. Allow salad to come to room temperature before serving.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 505mg | Fiber: 4g | Sugar: 3g