Strawberry Quinoa Summer Salad

Kimberton Whole Foods’ co-founder, Pat Brett, shares another of her family’s favorite recipes combining nutritious, protein-packed quinoa with seasonal ingredients. This quick and satisfying salad is easy to make and can be served as a main course or side dish. It’s also the perfect answer to โ€œwhat should I bring?โ€ for a family gathering or BBQ with friends.

What you’ll need

  • 2/3 cup dry quinoa
  • 2 cups water
  • 6 large strawberries, thinly sliced
  • 3 scallions, thinly sliced (use about half of the green tops, too)
  • 1/4 cup shelled pistachios or pecan halves
  • 4 cups baby spinach
  • 4 oz. of goat chรจvre
  • Strawberry Vinaigrette
  • 2 Tablespoons extra virgin olive Oil
  • juice of 1 fresh lemon (add the grated rind, if you like lemon!)
  • 1 Tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon salt
  • 4ย  strawberries, sliced

    Rinse quinoa in a mesh strainer for at least a minute, then let drain for a few more.

    In a medium saucepan, place the quinoa and water. Bring to a boil, and then turn down to a very low simmer for about 15 minutes, or until water is absorbed. Run a fork through the quinoa to check this, but try not to stir or mash the quinoa.

    While the quinoa cooks, make the vinaigrette. Add all of the vinaigrette ingredients into a blender, and blend on medium high for a minute or so. Pour the vinaigrette into a glass jar or other container. There will be more than enough for this salad (and itโ€™s delicious on greens)!

    Empty the pot of quinoa into a large bowl and let it cool down.

    Add the strawberries, scallions and nuts, and stir very gently. Add the spinach and chรจvre and stir very gently again.

    Drizzle about 1/4 cup of the vinaigrette over the salad, and toss lightly.

    This salad can be refrigerated for a few hours, or served right away at room temperature. Serve the rest of the beautiful pink vinaigrette on the side, if desired, or save for another salad.