A tasty quinoa salad with fresh strawberries, crunchy walnuts and a basil-balsamic vinaigrette dressing. Perfect for the Summer months!
Course Salad
Cuisine American
Prep Time 5minutes
Cook Time 15minutes
Resting Time 20minutes
Total Time 20minutes
Servings 4servings
Calories 322kcal
Author Tempie
Ingredients
1cupquinoa, rinsed if not pre-rinsed kind
1-1/2cupsof water
1/2tspfine sea salt, divided
2tbspfinely sliced scallions
1cupsquartered strawberries(if really large, chop into smaller pieces)
1/3cupchopped walnuts
Dressing:
2tbspextra virgin olive oil
2tbspwhite balsamic vinegar
10fresh basil leaves, chiffonade
1tspraw unfiltered honey
Instructions
In a medium sauce pan, add the water, quinoa and 1/4 tsp of the salt. Bring to a boil, reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
On a rimmed sheet pan, spread the quinoa out and set aside until cool and tender, about 15-20 minutes.
In the bottom of a large bowl, whisk together the dressing ingredients. When the quinoa has cooled, add it to the bowl along with the basil and scallions. Gently toss to combine, add the strawberries and walnuts and gently toss again, then serve with extra basil if desired.
Notes
The quinoa package will tell you to use more water, but using less water results in fluffier quinoa, so be use the amount specified in my recipe. Estimated Nutrition Facts: