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Summer Vegetable and Strawberry Quinoa Salad

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Summer Vegetable and Strawberry Quinoa Salad
Lisa Drew Wellness
Serves: 2-4

This vibrant and refreshing salad combines the sweetness of strawberries with the crunch of fresh vegetables, creating a perfect side dish or light main course. It's packed with nutrients, colors, and flavors, making it an ideal dish for late spring and early summer.

Ingredients:

  • For the Salad:

    • 1 cup quinoa, rinsed

    • 2 cups water

    • 1 cup fresh strawberries, hulled and sliced

    • 1 cup fresh spinach leaves, roughly chopped

    • 1/2 cup fresh peas, blanched

    • 1/2 cup radishes, thinly sliced

    • 1/2 cup cucumber, diced

    • 1/4 cup red onion, finely chopped

    • 1/4 cup fresh mint leaves, chopped

    • 1/4 cup fresh basil leaves, chopped

  • For the Dressing:

    • 1/4 cup olive oil

    • 2 tablespoons balsamic vinegar

    • 1 tablespoon lemon juice

    • 1 tablespoon maple syrup or honey

    • 1 teaspoon Dijon mustard

    • Salt and pepper to taste

Instructions:

  1. Cook the Quinoa:

    • In a medium saucepan, bring the quinoa and water to a boil.

    • Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.

    • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.

  2. Prepare the Vegetables:

    • While the quinoa is cooking, prepare the vegetables: hull and slice the strawberries, chop the spinach, blanch the peas, slice the radishes, dice the cucumber, and chop the red onion.

  3. Make the Dressing:

    • In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup or honey, Dijon mustard, and a pinch of salt and pepper.

  4. Assemble the Salad:

    • In a large bowl, combine the cooled quinoa, strawberries, spinach, peas, radishes, cucumber, red onion, mint, and basil.

    • Pour the dressing over the salad and toss gently to combine.

  5. Serve:

    • Taste and adjust the seasoning with additional salt and pepper if needed.

    • Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

  6. Enjoy:

    • Garnish with additional fresh herbs or a few whole strawberries for an extra touch of color.

Tips:

  • Add Protein: For a heartier main dish, add grilled chicken, shrimp, or black beans. You can also cook the quinoa in bone broth for added protein and flavor.

  • Customize Veggies: Feel free to add other seasonal vegetables like zucchini, bell peppers, or asparagus.

  • Make it Nutty: Add a handful of toasted nuts or seeds, such as almonds or sunflower seeds, for extra crunch and nutrition.

  • Storage: This salad can be stored in the refrigerator for up to 2 days. The flavors will continue to develop, making it a great make-ahead option.

This Summer Vegetable and Strawberry Quinoa Salad is a delightful way to enjoy the best produce that May and June have to offer. It's light, refreshing, and bursting with flavors, making it a perfect addition to any meal.