Strawberry Quinoa & Feta Salad
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
- 1/2 garlic clove, minced
- 1/2 teaspoon honey
- Sea salt and fresh black pepper
For the salad:
- 1 1/2 cups cooked quinoa
- 3/4 cup sliced strawberries, about 5-6 large strawberries
- 1/2 cup chopped or crumbled feta
- 1/4 cup chopped mint
- 1/4 cup chopped scallions, green and white parts
- 1/3 cup chopped walnuts, toasted
- 2 cups baby salad greens
- 1/4 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.