Strawberry Quinoa Saladmakes 4 servings
1 cup quinoa
3/4 cup strawberries, sliced
3/4 cup firm feta, cut into 1/2-inch cubes
1/2 cup scallions, green parts sliced
1/4 cup sliced almonds
1/4 cup - 1/2 cup basil leaves
2 tablespoons sherry vinegar (or balsamic if you prefer)
6 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon salt
freshly ground pepper to taste
Cook the quinoa by placing it into a pot with 2 cups of water. Bring to a boil, reduce heat to low, cover and cook until the water is absorbed, about 15 minutes. Allow to cool slightly.
In a small bowl, make a vinaigrette by combining the sherry vinegar, mustard and salt. Slowly whisk in the olive oil.
In a large bowl, toss the quinoa, strawberries, feta and scallions. Add enough vinaigrette to lightly coat the salad and toss to combine. Sprinkle the basil leaves and almonds on top. Serve at room temperature or cold.
**Remember, that you can always substitute if you don't like something. Leave out the feta, try blueberries instead of strawberries, romaine or kale instead of spinach!