Let me tell you, this Strawberry Quinoa Salad is everything. I feel like I’m on a salad roll right now because I was obsessed with my recent Asian Sesame Chicken Salad, and now I am downright gushing over this Strawberry Quinoa Salad. It’s so fresh, bright, healthy and perfect for spring. Plus, it’s super easy and perfect for lunches – who doesn’t like that? I adapted this as a spring/summer version of my Butternut Squash Quinoa Salad (my husband’s favorite) and I like this version even better! Sweet strawberries, creamy goat cheese, fresh basil, peppery arugula, nutty toasted almonds, hearty quinoa and a bright, citrus dressing = pure perfection.
1 cup cooked quinoa, cooled (1/3-1/2 cup dry)
5 oz (1 container) arugula, baby kale or spinach
1 pint strawberries, sliced
1 avocado, diced
1/2 cup toasted pecans or our pecan brittle (recipe below)
1/2 cup crumbled feta cheese
Vinaigrette:
Half of a small jalapeño, deseeded and minced
1/3 cup olive or avocado oil
1 tsp lime zest
2 tbsp lime juice
1/2 tbsp honey
1 tsp kosher salt
Pecan brittle (optional):
1 cup pecans, roughly chopped
1/2 cup pumpkin seeds
1/4 cup maple syrup
2 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
Instructions
- Place the sliced almonds in a small skillet and spread across the surface. Place over medium heat for a few minutes, stirring occasionally until almonds are toasted golden. Remove from heat and set aside to cool.
- In a small bowl, combine the olive oil, orange juice, lemon juice, cider vinegar and honey and stir together until combined.
- In a large serving bowl, combine the quinoa, strawberries, basil, toasted almonds, goat cheese and arugula and stir until mixed. Pour the dressing from step two over the quinoa mixture and stir until the salad is evenly coated with the dressing. Serve at room temperature or chilled.
To make the brittle: preheat oven to 275˚F. Add all ingredients to a bowl and mix well to coat. Spread on a small baking sheet lined with parchment paper. Bake for 35 minutes, then remove from oven & let cool. Once cooled, break into small pieces. (You can speed up cooling process by placing it in the freezer for a few minutes)
Meanwhile, cook quinoa according to package directions and let cool. (Speed this up by transferring to a bowl, fluffing with a fork to release steam and refrigerate)
Whisk together all vinaigrette ingredients.
Assemble all salad ingredients in a large bowl and toss gently with vinaigrette. Enjoy
