Starwberry Feta Quinoa Salad Food

STRAWBERRY QUINOA SALAD

Steps:

• Prepare quinoa according to package instructions. Cool and fluff with a fork.
• While the quinoa cooks and cools, chop the cucumbers and strawberries and slice the mint. Mix together the olive oil and the white balsamic in a small mixing bowl.
• Pour the cucumbers, strawberries, feta, almonds, mint and vinaigrette over the cooled quinoa. Sprinkle a pinch of salt on top and toss to combine thoroughly. Serve chilled or at room temperature.

STRAWBERRY QUINOA SALAD

Steps:

• Add the salad ingredients to a large mixing bowl. Set aside.
• In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss to combine.
• Serve immediately or allow to chill in the fridge for 30 - 60 minutes.
• Optional mix-ins include: tofu, chickpeas, grilled chicken, grilled shrimp or grilled steak.

STRAWBERRY FETA QUINOA SALAD RECIPE

Steps:

• Place the rinsed quinoa and 2 cup of water in a medium saucepan and bring to a boil. Cover and reduce heat to low, simmering for 12 minutes, until quinoa is tender. Remove from heat and keep covered for 5 additional minutes, then remove lid and fluff with a fork. Set aside to cool to room temperature.
• In a large bowl, place the cooled quinoa, shaved asparagus spears, sliced strawberries, toasted almonds and feta cheese.
• In a small bowl, whisk together the minced garlic clove, Litehouse® Freeze Dried Parsley, lemon juice and mustard. Keep whisking, then slowly drizzle in the extra-virgin olive oil to form a dressing. Add in a generous pinch of salt and freshly ground pepper to taste, then add to the quinoa bowl and toss well.

STRAWBERRY AND FETA SALAD

Steps:

• In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
• In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
• In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.