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Quinoa and Strawberry Salad

In-Season Summer Recipes Salad Strawberry

Mix and match grains and fresh herbs depending on what you have on hand. For a gluten-free salad, use protein-packed quinoa. Kamut or farro will give the salad a chewier texture. This salad is best served the day it is prepared. 

By / Photography By | July 27, 2020

Ingredients

SERVINGS: 4 to 6 Serving(s)
  • 2 Tbsp fresh orange, lemon or lime juice
  • 1 Tbsp white wine or apple cider vinegar
  • 1 Tbsp honey or agave nectar
  • ¼ cup extra-virgin olive oil
  • 3 cups cooked grains like quinoa, kamut or farro
  • 2 Tbsp chopped fresh mint, basil, Italian parsley or cilantro
  • 2 oz goat cheese or feta, crumbled
  • 1½ cups strawberry salsa
  • ¼ cup sliced almonds or coarsely chopped walnuts, lightly toasted
  • 2 cups lightly packed arugula or thinly sliced fresh spinach

Instructions

In a small bowl, whisk together the citrus juice, vinegar and honey or agave nectar. Slowly whisk in the olive oil.

In a large mixing bowl, combine the cooked grains, chopped fresh herbs, cheese, strawberry salsa, toasted nuts and arugula or spinach. Drizzle with dressing and toss lightly to coat.

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Ingredients

SERVINGS: 4 to 6 Serving(s)
  • 2 Tbsp fresh orange, lemon or lime juice
  • 1 Tbsp white wine or apple cider vinegar
  • 1 Tbsp honey or agave nectar
  • ¼ cup extra-virgin olive oil
  • 3 cups cooked grains like quinoa, kamut or farro
  • 2 Tbsp chopped fresh mint, basil, Italian parsley or cilantro
  • 2 oz goat cheese or feta, crumbled
  • 1½ cups strawberry salsa
  • ¼ cup sliced almonds or coarsely chopped walnuts, lightly toasted
  • 2 cups lightly packed arugula or thinly sliced fresh spinach

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