Written by DMA | Aug 18, 2017 8:34:05 PM
- Divide the ingredients in half. Make a bed of arugula on the bottom of two bowls. Add half of the quinoa and then the remaining ingredients to fill the bowl. Add dill cream sauce and garnish with a short celery stalk and fresh dill.
- To make the cream sauce combine the yogurt, mayonnaise, and vinegar in a medium bowl. Whisk to fully combine. Add the dill and shallot and stir to combine. Add salt and pepper to taste. Keep refrigerated until ready to use.
Nutrition Information
Calories: 408
Fat: 19.8g
Carbohydrates: 43.5g
Protein: 18.9g