Description
This Strawberry Quinoa Salad is made with feta cheese, cucumbers, tomatoes, parsley, and mint. It’s refreshing, nutritious, and incredibly easy to make! Gluten-free, with dairy-free/vegan option.
Ingredients
- 2 cups cooked quinoa (from 2/3 cup dry)
- 1/2 lb strawberries, fresh
- 1 long english cucumber
- Approx. 20 vine-ripened cherry tomatoes
- 1/2 cup mint, chopped
- 1 cup parsley, chopped
- 1 lemon, juiced
- 1/3 cup extra virgin olive oil
- Approx. 60 grams feta cheese
- Salt + black pepper to taste
Instructions
1. If you don’t already have cooked quinoa on hand, start by cooking quinoa. Measure out 2/3 cup dry quinoa and rinse in a sieve. Add quinoa to a large pot with 1 + 1/3 cup water. Bring to a boil, then cover and reduce heat. Let simmer until all water is fully absorbed (about 15 mins).
2. While the quinoa cooks, wash, dry, and chop strawberries, cucumber, and tomatoes into small pieces. Add to a large bowl.
3. Wash and dry mint and parsley in a salad spinner. Chop both herbs finely and add to bowl.
4. Once done, add 2 cups cooked quinoa to the bowl. Add olive oil, lemon juice, salt, and black pepper to taste. Mix ingredients together well and place in the fridge to chill for about an hour. If using pre-cooked quinoa, you can omit the chill time!
5. Serve cold and topped with feta. Enjoy!
Notes
LEFTOVERS: Can be stored in the fridge for about 5 days.
VEGAN/DAIRY-FREE OPTION: Omit feta cheese and either enjoy as is (it still tastes good without the feta!) or replace with a vegan feta alternative.
TIP: Using pre-cooked quinoa will speed up this recipe immensely!
PAIRING IDEAS: Here are some summer protein recipes that pair perfectly with this salad:
– Baked Harissa Salmon
– Garlic Shrimp With Smoked Paprika & Honey
– Honey Lemon Oven-Baked Salmon With Thyme
– Crispy Turmeric Salmon
– Honey Mustard Garlic Shrimp
– Baked Salmon With Pistachio Pesto
– The Best Canned Salmon Burger
Nutrition
- Serving Size: 1 serving