Strawberry Quinoa Salad

April 5, 2014 — Leave a comment

Nothing adds a touch of spring to a salad, like strawberries. Although I enjoy slicing up these reds and pairing them with spinach on a regular basis, I also enjoy changing things up and mixing them with one of my favorite foods—quinoa, which also happens to be a wonder seed of goodness.

BrusselsQuinoa2

INGREDIENTS

  • 1 cup dry quinoa (yields 3 cups cooked quinoa)
  • 2 cups water
  • 1 cup drained garbanzo beans (chickpeas)
  • ¾ cup chopped strawberries
  • ½ cup chopped purple onion
  • 2 Tbsp. lime juice
  • 1 Tbsp. minced garlic

DIRECTIONS

Cooking quinoa is very similar to cooking rice or grits. Add two cups of water and one cup of quinoa to your selected pot on the stovetop, and bring to a boil. Allow to simmer for 15-20 minutes, depending on the power of your stove and your selection of quinoa. Once all the water has cooked out, turn off your burner and let quinoa sit and cool at least 10-15 minutes (or longer, if you can stand patiently waiting).

Combine chopped strawberries, onion, and garbanzo beans in a mixing bowl. Gradually stir in the cooled quinoa. Note: You can use the entire cooked pot, or if you prefer a lower ratio of quinoa to your supporting ingredients, you can use less. Add minced garlic and lime juice, plus optional salt and pepper to taste. While this quinoa salad carries a light, fresh feel, for a slightly richer experience, consider topping with your favorite dressing. I opt for a Poppyseed dressing to slightly intensify the sweetness of the strawberries. This strawberry quinoa salad can be consumed all in one sitting, or prepared in a larger quantity and munched on throughout the week.

While sometimes I enjoy this quinoa salad atop a hefty bed of leafy greens, for this particular dinner, I paired it with a different green—Brussels sprouts. Although I like to pour a light amount of infused vinegar over my Brussels, I find these steamed beauties taste strong enough on their own and serve as a nice contrast to the salad.

Since I’ve primarily cut out traditional pasta and rice from my life, I consider quinoa a prized staple in my diet. For more about my committed relationship with quinoa and tips on how to get your fill every day of the week, check out this “7 Days Full of Quinoa” breakdown.

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