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–+ servings

Strawberry Herb Quinoa

Chef Megan
Strawberry Herb Quinoa combines fresh strawberries and garden herbs in a plant-forward quinoa salad. This is an easy-to-make high plant protein and gluten-free dish.
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Cook Time 15 minutes
Total Time 20 minutes
Course Salad, Side Dish, vegetarian
Cuisine American, Mediterranean
Servings 6

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

Keyword quinoa, quinoa salad, strawberry herb quinoa salad
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