Strawberry Quinoa Green Salad
 
 
Serves: 4
Ingredients
  • ¾ cup quinoa (red or white quinoa)
  • Kosher salt
  • ¾ cup sliced or slivered almonds
  • 2 tablespoons sugar
  • 12 cups baby salad greens (about 6 ounces)
  • 2 cups halved strawberries
  • 4 oz crumbled goat cheese (1 cup)
  • Balsamic Mint Vinaigrette (recipe follows)
Instructions
  1. In a fine mesh strainer rinse quinoa; drain and transfer to a saucepan. Add 1-1/2 cups water and a pinch of salt; bring to a boil, stir, then reduce heat to low, cover and simmer just until soft and water is absorbed, about 15 minutes. Spread quinoa on a tray and cool to room temperature (quinoa can be prepared to this point and refrigerated several days).
  2. Stir together almonds and sugar in a medium size skillet. Over medium heat, cook and stir until sugar melts and almonds are golden brown, about 4-5 minutes. Transfer to a piece of parchment paper or a pan sprayed with vegetable spray, spreading out in a single layer; allow to cool to room temperature.
  3. In a large bowl, toss together salad greens, quinoa and the vinaigrette. Add almonds, strawberries and goat cheese and toss gently.
Notes
For the Balsamic Mint Vinaigrette:
¼ cup Balsamic vinegar
3 tablespoons chopped fresh mint
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon lemon zest
½ cup olive oil
Kosher salt
Fresh ground black pepper


Whisk together vinegar, mint, honey, Dijon and lemon zest. Whisk in olive oil until smooth. Season with salt and pepper. Makes ⅔ cup.
Recipe by A Year at the Table at http://ayearatthetable.com/strawberry-quinoa-green-salad-2/