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Kitchen Advice
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Let the quinoa cool completely before mixing it with vegetables to keep the salad fresh and crisp.
- Use a sharp knife to chop vegetables finely for better texture and flavor distribution.
Ingredients 0/12
Why This Recipe Is So Flavorful
Step 1
Bring the vegetable broth and quinoa to a boil in a saucepan over medium heat. Once it’s boiling, turn the heat down to low, cover the pan, and let it simmer. After about 10 minutes, toss in the chopped carrots and cook everything together until the quinoa is tender and the liquid is absorbed—this should take another 5 to 10 minutes. When it’s done, drain any excess liquid if needed and transfer the quinoa and carrots to a large bowl.
Step 2
While the quinoa is cooking, heat a couple of tablespoons of olive oil in a skillet. Add the zucchini and cook it, stirring often, until it’s soft and nicely browned, which usually takes around 5 minutes. Sprinkle in a little salt, then remove the zucchini from the heat and add it to the bowl with the quinoa.
Step 3
Stir in the chopped scallions. In a small bowl, whisk together the lemon juice, a couple more tablespoons of olive oil, and some salt and pepper to taste. Pour this dressing over the salad, then add the cucumber and fresh dill. Give everything a good toss to mix it all together, and you’re ready to serve!
