Strawberry-Quinoa Salad
This dish is a perfect combination of flavors – savory, sweet, crunchy, refreshing. And yes, there’s even a little cheese involved
Servings: 2 servings
Ingredients
- 1 cup quinoa rinsed
- 1 ¼ cups water
- ¼ cup olive oil
- 3 tablespoons white balsamic vinegar {or champagne vinegar}
- Juice of ½ a lemon
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh mint finely chopped
- Scant ½ teaspoon salt
- Pepper to taste
- 1 cucumber peeled, seeded, and diced
- 6-7 strawberries hulled and sliced
- ¼ cup slivered or sliced almonds toasted {or regular almonds, chopped}, plus extra for garnish
- 3 scallions finely sliced
- ¼-1/3 cup crumbled feta cheese
Instructions
- Make Quinoa: In a medium pot, combine quinoa and 1 ¼ cups water. Bring to a boil over high heat, then reduce to medium-low heat and cover. Simmer until most of the water is absorbed, 8-10 minutes. Stir once, then reduce heat to low and allow to sit and steam {covered} for about 6-8 minutes more. Fluff with a fork and allow to cool. {You can speed this up by spreading it out on a cookie sheet.}
- Meanwhile, whisk together olive oil, white balsamic, lemon juice, parsley, mint, salt, and pepper in a large bowl.
- Transfer cooled quinoa into bowl with whisked mixture. Add cucumber, strawberries, almonds, scallions, and feta. Gently toss to combine and coat the entire mixture with vinaigrette at the bottom of the bowl.
- Garnish with extra toasted almonds if desired. Enjoy at room temperature or as a cold salad. Both are equally delicious!
Notes
Adapted from PureWow via Mette Williams – Culina, L.A.