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)
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://www.loveandlemons.com/strawberry-quinoa-feta-salad/