Print

Simple Quinoa Salad with Kohlrabi, Apple, and Fresh Dill

A light, perfect-for-spring-or-summer salad that you can eat for lunch, dinner, or even a snack.

Scale

Ingredients

Instructions

  1. To prepare your kohlrabi, you’ll just need the bulbs. {I used the leaves for green smoothies.  They were stronger than the spinach we usually use, but I didn’t mind and Meghan drank hers without complaining.}
  2. I used a regular vegetable peeler to peel off the outer skin.
  3. Then I diced them into small cubes.
  4. Next, I did the same with the apple.
  5. As long as your quinoa is already cooked, you are ready to prepare your salad.  {Don’t know how to cook quinoa?  It’s easier than rice!  Simply add 1 cup quinoa to 2 cups liquid, bring to a boil, reduce heat, cover, and simmer for 15 minutes.  This will make 3 cups cooked quinoa.  Use the extra cup for another use.}
  6. Place all ingredients in a medium bowl and mix thoroughly.
  7. Allow salad to chill before serving.

Nutrition

Keywords: quick salad