Carrot and Dill Quinoa Salad

This vibrant Carrot and Dill Quinoa Salad combines the earthy sweetness of carrots with the fresh, herbaceous notes of dill. Tossed with fluffy quinoa and a bright lemon vinaigrette, this vegan dish is not only colorful but also packed with nutrients, making it a perfect side or light lunch option.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 large carrots, grated
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Fluff the quinoa with a fork and allow it to cool slightly.
3. In a large bowl, combine the grated carrots, chopped dill, red onion, cherry tomatoes, and cucumber.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the vinaigrette.
5. Add the cooked quinoa to the vegetable mixture, then pour the vinaigrette over and toss gently to combine.
6. Serve chilled or at room temperature.