adventures of an american housewife in the south of france

Summer Recipes: Lemon Dill Quinoa Salad

Ok, I realize I've already shared a few Quinoa Salad recipes with you all (seen here and here) but lately, I've been particularly addicted to my latest creation and I had to share it with you.  We've been on a serious low-carb kick and this has been a nice alternative to our usual green salad combinations.


I'm not going to lie, this salad is really easy to make, but it does take some time to get everything all chopped up.  I promise it's worth it! For the Quinoa Salad, You’ll Need:
  • 1 c. quinoa
  • 2 c. water
  • 1 lb. of cooked shrimp, tails removed and cut into pieces
  • 1 red pepper, diced
  • 1 cucumber, diced
  • 1 pkg of cherry tomatoes, sliced in half
  • ½ red onion, diced
  • 5 radishes, sliced thin
  • ¼ c. pine nuts, toasted
  • ½ c. parsley, finely chopped
  • ¼ c. mint, finely chopped
For the Dressing, You’ll Need:
  • Juice from one half of a lemon
  • 2 tsp. champagne vinegar
  • 1 clove of garlic, minced
  • 3 tbsp. dill, finely chopped
  • ½ tsp. salt
  • Pepper to taste
  • ¾ c. good extra virgin olive oil

fresh and easy!

Directions: First, prepare the quinoa.  Rinse it thoroughly and then put it in a pot with the water.  Bring to a boil, cover and reduce heat to simmer allowing it to cook for 10-15 minutes or until all the water has been absorbed.  Cool the quinoa completely.  I usually put it in the refrigerator while I prepare the rest, stirring it occasionally. Meanwhile, toast the pine nuts on the stove (just place them in a sauté pan over medium heat until golden brown) and allow them to cool.  Chop all the veggies and herbs and place in a large bowl with the pine nuts.


yummy veggies

Prepare the dressing by whisking together the first 6 ingredients.  Then slowing drizzle in the olive oil while whisking vigorously, like I taught you.

now that's good whisking!

Next, remove the tails from the cooked shrimp and cut into pieces.  I’ve been using this surprisingly tasty pre-cooked, packaged shrimp, but obviously you can use fresh shrimp too. Combine everything together, stirring well, and let the salad marinate in the fridge for about 30 minutes to meld the flavors together.  Enjoy!

it makes quite a bit!


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