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 “what should I bring?” 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 chèvre
- 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
- 4 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 it’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 chèvre 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.