Seasonal Easter Side Dishes

A rainbow carrot salad with quinoa and feta in a bowl.

Try one of the most delicious Easter side dishes - this shaved rainbow carrot and quinoa salad is made with seasonal veggies for a wonderful spring side.

5 from 3 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: side salad servings

Author: Emily Wilson

Ingredients

½ cup uncooked quinoa red or white
½ pound rainbow carrots
½ cup chopped fresh parsley
¼ cup chopped fresh dill
2 cloves of 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 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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