While we’re big fans of quinoa, I haven’t used it much in salads and more as a side dish. Now that I made this recipe, I can’t wait to make different types of salad. This was amazing and going to be my go-to option for lunch for the next several months. I can’t until local strawberries are available because it will be even more delicious. My husband who doesn’t like fruit in his salad, actually enjoyed it and had seconds at lunch! Shocking…I will convert him eventually! 🙂
I’ve listed the recipe which I doubled below, since I wanted leftovers.
1 cup quinoa, dry
2 cups water
2 cups strawberries, hulled and chopped
6 oz reduced fat feta cheese
1 cup chopped arugula
1/2 cup balsamic vinegar
1/4 tsp salt
4 Tbsp red onion, minced
4 Tbsp honey
Cook quinoa according to package directions. Let cool before assembling salad.
In a small jar, combine the balsamic vinegar, salt, red onion and honey. Shake to combine well.
When ready to serve, add the cooled quinoa, strawberries and arugula. Stir to combine. Lightly dress with the balsamic-honey dressing and top with the desired amount of feta cheese. Dig in!
Source: Domestic Fits