A generous pinch or two of sea salt (1/8-1/4 teaspoon)
DIRECTIONS:
Juice the two Meyer lemons into a large bowl, discarding the skins and seeds.
Julienne the apples and kohlrabis, putting them bit by bit into the lemon juice and tossing every so often so each newly cut handful gets immersed in he juice.
Add in the quinoa and the dressing ingredients, starting with a lesser amount of salt. Toss to combine, taste and add more salt if needed. Add in the kale, beets, chives and dill, toss one final time and serve.
Store leftovers in the fridge in an airtight container for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/quinoa-kohlrabi-salad/