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Home On the Side Salads

Strawberry Summer Quinoa Salad

Strawberry Summer Quinoa Salad
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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: 10 minutes

Cook: 15 minutes

Level: Easy

Serves: 4
Update

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

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