Description
Spring Strawberry Basil Quinoa Salad is great for summertime parties. It’s a little sweet, a little savory and all of the summer-y goodness in one bowl!
Ingredients
Units
Scale
- 3/4 cup quinoa
- 1/2 cup almonds
- Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 to 3 tablespoons honey
- salt and pepper to taste
- Salad:
- 16 ounces strawberries, hulled and sliced
- 1 red bell pepper, finely chopped
- 8 ounces pearl mozzarella balls (Could sub goat cheese or feta for a more savory flavor
- 1/4 to 1/2 cup fresh basil leaves, torn or julienned
Instructions
- Cook quinoa: To a small sauce pot add the quinoa and 1 1/2 cups filtered water. Cover and bring to a boil, reduce to a simmer and cook for 15 minutes or until all the water is absorbed and the quinoa is tender. Allow to cool completely while you prepare the other ingredients.
- Toast Almonds: While the quinoa is cooking heat a small skillet on medium low heat. Add the almonds and stir frequently for until they are toasted, about 3 to 5 minutes. You will know they are done once they are slightly browned and you can smell them. Be careful not to let them burn. Allow them to cool complexity and give them a rough chop, set aside.
- Make the dressing: In a large mixing bowl whisk together all of the dressing ingredients. Taste and adjust as needed.
- Make the salad: Add the completely cooled quinoa to the mixing bowl with the dressing. Stir to mix the dressing into the quinoa. Add the sliced strawberries, bell pepper, basil, and cheese. Stir gently to combine.
- Serve: Just before serving the salad top it with the toasted almonds. This salad is best when enjoyed fresh but it will keep in the fridge for up to 2 ish days. The strawberries and basil are what start to go bad first if you want to make this salad ahead of time I suggest making the everything and leave out the strawberries, basil, and almonds until your are ready to serve it.
