Plant-Based Quinoa and Vegetable Salad

Ingredients

• 2 cups vegetable broth
• 1 cup quinoa
• 3 small carrots, finely diced
• 2 tablespoons olive oil
• 2 small zucchini, diced
• salt to taste
• 3 scallions, sliced
• Dressing:
• 4 tablespoons lemon juice
• salt and freshly ground black pepper to taste
• ½ cucumber, diced
• 7 sprigs fresh dill, finely chopped

Step 1

Bring the vegetable broth and quinoa to a boil in a saucepan over medium heat. Once it’s boiling, lower the heat, cover the pot, and let it simmer. After about 10 minutes, stir in the carrots and let everything cook together for another 5 to 10 minutes until the quinoa is tender and the broth is absorbed. When it’s done, take it off the heat, drain any excess liquid, and transfer it to a large bowl.

Step 2

While the quinoa is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the zucchini and cook, stirring often, until it’s nicely softened and a bit browned—this should take around 5 minutes. Season lightly with salt, then take it off the heat and toss it into the bowl with the quinoa.

Step 3

Add the scallions to the bowl. In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, and a pinch of salt and pepper to make the dressing. Pour this over the salad, then add the cucumber and dill. Give everything a good toss to combine all the flavors.