Fresh, Festive & Full of Flavor: Strawberry Herb Quinoa for Mother’s Day Weekend!
This Mother’s Day weekend, we’re celebrating with something fresh from the garden and straight to your plate! Introducing a brand-new seasonal favorite: Strawberry Herb Quinoa, starring the juiciest strawberries and fragrant herbs handpicked from our very own Edible Garden.
This dish is sunshine in a bowl—light, colorful, and bursting with flavor. Imagine fluffy quinoa tossed with sweet strawberries, a rainbow of fresh garden herbs, and a lovely walnut oil dressing that ties it all together. It’s the kind of salad that makes you feel like you’ve wandered into a spring picnic dream.
And here’s the cherry—er, strawberry—on top: the fabulous Chef Megan will do a live cooking demo for the moms! She’ll walk you through how to whip up this seasonal superstar at home and share a few chef secrets to take your herb game to the next level.
Whether you’re bringing Mom for a garden stroll, a bite to eat, or just looking for a fresh idea to celebrate her, this weekend is all about flavor, family, and a little edible garden magic.
Come curious. Leave inspired. Happy Mother’s Day from all of us!
Strawberry Herb Quinoa
Ingredients
- 1 cup dry quinoa
- 1 cup chopped strawberries
- 1 cup chopped peeled cucumber
- 3 green onions chopped
- ½ cup crumbled feta
- 1/2 cup chopped pecans toasted
- 1/4 cup chopped fresh mint, basil and/or chives
- 3 tbsp roasted walnut oil
- 2 tbsp white balsamic vinegar
- Zest of 1 lemon
- ½ lemon juiced
- Flaky sea salt to taste
Instructions
- Rinse and prepare the quinoa according to package instructions. Once cooked, remove from heat and keep lid on pan for an additional 10 minutes for fluffier quinoa.
- Chop strawberries, cucumbers, and green onion and mix. Prep and chop herbs and set aside in separate bowl.
- In a small mixing bowl, combine the white balsamic vinegar, lemon juice, lemon zest and sea salt and whisk together. Drizzle in oil and whisk to emulsify.
- Pan toast the pecans until fragrant and lightly toasted.
- Add vinaigrette to cooled quinoa and toss. Add strawberries, cucumbers, scallions, feta, toasted pecans, and herbs. Sprinkle a pinch of sea salt to taste on top and toss to combine thoroughly. Serve chilled or at room temperature.
Notes
