Creamy Lemon Dill Quinoa Bowl

This one-bowl meal makes a delicious, nutritious and colorful weeknight dinner. Our Pure Lemon Paste adds a splash of citrus to the quinoa and creamy lemon dill dressing. Top with grilled chicken or fish for a boost of protein.

Ingredients

Creamy Lemon Dill Dressing

  • 1 5.3-ounce container plain Greek Yogurt
  • 1 teaspoon dried dill
  • 1 teaspoon Nielsen-Massey Pure Lemon Paste
  • 1 teaspoon minced red onion
  • 1/2 teaspoon apple cider vinegar
  • 1/8 teaspoon salt
  • 1 dash pepper
  • 1 tablespoon milk

Quinoa Bowl

  • 1 medium red beet
  • 1 medium yellow beet
  • 1 cup dry quinoa
  • 1/2 cup shelled edamame, prepared according to package directions
  • 1/2 cup roasted red pepper, sliced into 1/4-inch wide strips
  • 1/4 cup thinly sliced red onion
  • 1 1/2 cups chopped baby spinach or arugula leaves
  • 2 teaspoons Nielsen-Massey Pure Lemon Paste

Directions

Creamy Lemon Dill Dressing

In a small bowl, combine the yogurt with the dill, Pure Lemon Paste, red onion, vinegar, salt and pepper. Whisk until smooth. Add milk, about a teaspoon at a time, until desired consistency is achieved. For best flavor, prepare and refrigerate at least 1 hour prior to serving.

Quinoa Bowl

Preheat oven to 350°F. Remove any greens and thin roots from the beets. Wash, dry and wrap with aluminum foil so that the beet sits in the center and the foil opens to the top. Roast for about 45 minutes. Test for doneness by opening the top of the foil and inserting a knife into the top of the beet, it should enter easily. Remove from oven and let sit without unwrapping for 15 minutes. Remove from the foil and rinse the under cold water rubbing the surface to remove the outer skin. Slice into thin slices; set aside.

While the beets are cooking, cook the quinoa according to package directions. Stir the chopped spinach and 2 teaspoons of Pure Lemon Paste into the cooked quinoa.

Place ¼ of the quinoa into a flat bowl. Top with ¼ of the beets, edamame, red pepper strips and onion. Drizzle with dressing just before serving. Serve warm or cold.

Creamy Lemon Dill Dressing

  • 1 150 gram container plain Greek Yogurt
  • 1 teaspoon dried dill
  • 1 teaspoon Nielsen-Massey Pure Lemon Paste
  • 1 teaspoon minced red onion
  • 1/2 teaspoon apple cider vinegar
  • 1/8 teaspoon salt
  • 1 dash pepper
  • 1 tablespoon milk

Quinoa Bowl

  • 1 medium red beet
  • 1 medium yellow beet
  • 170 grams dry quinoa
  • 115 grams shelled edamame, prepared according to package directions
  • 160 grams roasted red pepper, sliced into 1/4-inch wide strips
  • 40 grams thinly sliced red onion
  • 70 grams chopped baby spinach or arugula leaves
  • 2 teaspoons Nielsen-Massey Pure Lemon Paste

Directions

Creamy Lemon Dill Dressing

In a small bowl, combine the yogurt with the dill, Pure Lemon Paste, red onion, vinegar, salt and pepper. Whisk until smooth. Add milk, about a teaspoon at a time, until desired consistency is achieved. For best flavor, prepare and refrigerate at least 1 hour prior to serving.

Quinoa Bowl

Preheat oven to 176.6°C. Remove any greens and thin roots from the beets. Wash, dry and wrap with aluminum foil so that the beet sits in the center and the foil opens to the top. Roast for about 45 minutes. Test for doneness by opening the top of the foil and inserting a knife into the top of the beet, it should enter easily. Remove from oven and let sit without unwrapping for 15 minutes. Remove from the foil and rinse the under cold water rubbing the surface to remove the outer skin. Slice into thin slices; set aside.

While the beets are cooking, cook the quinoa according to package directions. Stir the chopped spinach and 2 teaspoons of Pure Lemon Paste into the cooked quinoa.

Place ¼ of the quinoa into a flat bowl. Top with ¼ of the beets, edamame, red pepper strips and onion. Drizzle with dressing just before serving. Serve warm or cold.

  • 30 minprep

  • 45 mincook

  • 4servings

This Recipe Uses

Pure-Lemon-Paste-4-oz

Pure Lemon Paste