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!
---Sarah Britton - Naturally Nourished