Strawberry Basil Quinoa Grain Salad (Printable Version)
Fluffy quinoa mingles with sweet strawberries and fresh basil in a zesty lemon dressing for a refreshing summer meal.
# What You'll Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Fruit
04 - 1 cup fresh strawberries, hulled and quartered
05 - 1 cup cucumber, diced
06 - 1/4 cup red onion, finely chopped
→ Herbs
07 - 1/3 cup fresh basil leaves, thinly sliced
08 - 2 tablespoons fresh mint leaves, chopped
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste
→ Optional Additions
14 - 1/4 cup crumbled feta cheese
15 - 1/4 cup toasted sliced almonds or pistachios
# How To Make:
01 - Rinse quinoa under cold water until water runs clear. Combine quinoa, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12-15 minutes until liquid is absorbed and grains are tender. Remove from heat, fluff with a fork, and let cool completely to room temperature.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until emulsified and smooth.
03 - Add cooled quinoa, strawberries, cucumber, red onion, basil, and mint to the bowl with dressing. Gently toss until evenly coated, being careful not to mash the strawberries.
04 - Top with crumbled feta and toasted nuts just before serving. Serve chilled or at room temperature. Can be made ahead and refrigerated for up to 2 days.
# Expert Advice:
01 -
- The strawberries release just enough juice as they sit to create an instant light dressing without making anything soggy
- You can prep everything ahead and it actually gets better after a few hours in the fridge
02 -
- Hot quinoa will wilt the basil and make the strawberries mushy so cool it completely before mixing
- The salad needs at least 15 minutes to let the flavors meld but it becomes waterlogged after sitting overnight
03 -
- Spread the hot cooked quinoa on a rimmed baking sheet to cool it quickly and prevent it from becoming gummy
- Add the nuts and cheese right before serving to maintain their texture and prevent the cheese from absorbing too much dressing