home cooked dinners by the season

Strawberry Quinoa Green Salad

Strawberry Quinoa Green Salad

Serves 4


  • 3/4 cup quinoa (red or white quinoa)
  • Kosher salt
  • 3/4 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)


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).
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.
In a large bowl, toss together salad greens, quinoa and the vinaigrette. Add almonds, strawberries and goat cheese and toss gently.
For the Balsamic Mint Vinaigrette:

1/4 cup Balsamic vinegar
3 tablespoons chopped fresh mint
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1/2 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 2/3 cup.