Strawberry Quinoa & Feta Salad
Author: Jeanine Donofrio
Serves: 2 as a main, 3-4 as a side
Ingredients
For the lemon honey vinaigrette:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons lemon juice, plus more for squeezing
- 1 tablespoon champagne vinegar
- ½ garlic clove, minced
- ½ teaspoon honey
- Sea salt and fresh black pepper
For the salad:
- 1½ cups cooked quinoa
- ¾ cup sliced strawberries (about 5-6 large strawberries)
- ½ cup chopped or crumbled feta
- ¼ cup chopped mint
- ¼ cup chopped scallions, green and white parts
- ⅓ cup chopped walnuts, toasted
- 2 cups baby salad greens
- ¼ cup sprouts (optional)
Instructions
- Make the lemon honey vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, and honey with pinches of salt and pepper. Taste and adjust seasonings.
- In a large bowl, toss together the quinoa, strawberries, feta, mint, scallions, walnuts, greens, and sprouts, if using. Pour in the dressing and toss again. Taste and adjust seasonings to your liking. I added a final squeeze of lemon juice and a drizzle of olive oil on top.
- This is the kind of salad that gets better as it sits and the flavors mesh together… so if you have the patience, let it chill for 15-20 minutes before serving. Make extra if you want leftovers for lunch the next day.
Recipe by Love and Lemons at https://dailycove.info/strawberry-quinoa-feta-salad/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177