Starwberry Feta Quinoa Salad Recipes

STRAWBERRY QUINOA SALAD

Steps:

• Cook the quinoa according to package instructions. Set aside to cool.
• Save a few strawberries of similar size to decorate the plate, then cut the rest into quarters, halving larger ones as appropriate.
• Cut the feta into small dice.
• Put the dressing ingredients into a small bowl and whisk, or into jar and shake together until blended.
• Put the quinoa in a bowl and pour over the dressing. Add the parsley and mix together.
• Add the strawberries, almonds and feta and gently mix them all through.
• Slice the reserved strawberries top to bottom and place around the edge of the plate to decorate. Serve.

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 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.

QUINOA SUMMER SALAD WITH FETA

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
• Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.

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-QUINOA SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until water is absorbed. Remove from heat; fluff with a fork. Cool slightly., In a large bowl, combine spinach, strawberries, walnuts and quinoa. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese and pepper.

STARWBERRY FETA QUINOA SALAD

Steps:

• In a small pot, bring 1C quinoa and 2C water to a rolling boil. Reduce heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed. Refrigerate for about an hour or until room temperature.
• In a large bowl or tupperware, mix together quinoa, sliced strawberries, feta cheese, chopped walnuts, and basil. Then drizzle on honey and olive oil. Toss.
• Serve cold or at room temperature Enjoy!