This summery quinoa salad packs a double punch with fresh berries and strawberry basil dressing. Bright lemon, crunchy cucumber and snow peas and creamy goat cheese bring this salad to life!
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE QUINOA:
- 1 cup Quiona
- 2 cups Vegetable broth (or water)
- ½ teaspoon Salt
- FOR SCREWING:
- 2 cups Fresh strawberries, shelled
- ¼ cups Fresh basilic
- 1 whole Lemon, Zest And Juice
- ½ teaspoon Dijon Mustard
- 2 tablespoons Red wine vinegar
- ¼ cups Olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoons Cracked black pepper
- FOR THE SALAD:
- 1 cup Sliced strawberries
- 1 cup Halved sugar snap peas
- 1 cup Sliced cucumbers
- ½ cups Crumbled Goat Cheese (or Feta)
- 2 cups Fresh arugula
- 1 whole Lemon, Zest And Juice
Preparation
For the quinoa:
Bring 2 cups of vegetable broth and salt to a boil.
Meanwhile, rinse your quinoa thoroughly in a fine strainer and drain well.
Add quinoa to boiling water and lower heat to simmer for about 10-15 minutes or until water is absorbed. The quinoa should be al dente (a little tough but not crunchy) and not mushy.
Remove from heat and cover with a lid. Let stand 5 to 10 minutes and stir with a fork. Add lemon zest and juice of 1 lemon.
For the dressing:
Add 2 cups strawberries, basil, dijon, lemon zest, lemon juice, and red wine vinegar to a blender. Mix to combine. With the engine running, slowly pour in the oil in a trickle. Season to taste with salt and pepper.
For the salad:
In a bowl, layer the arugula, cooked quinoa, strawberries, snow peas and cucumber. Drizzle with strawberry basil dressing and top with crumbled goat cheese.
Remarks:
• Feta is a fantastic substitute for goat cheese.
• Raspberries are delicious in this recipe if you want to replace them with strawberries.
• To quickly cool your quinoa, spread it out on a cookie sheet in a thin layer.
• Strawberry basil dressing can be kept for about 4 days in the refrigerator
