Strawberry Basil Quinoa Salad
Adapted from: https://www.ambitiouskitchen.com/
Equipment
- 1 sauce pan
- 1 bowl
- 1 blender
Ingredients
- 3/4 cup quinoa rinsed
- 1 1/4 cups strawberries quartered
- 3-4 Tbsp basil chopped fresh, about 5-6 leaves
- 1 15 oz can chickpeas or cannellini beans, rinsed
- 1/4 cup sunflower seeds roasted
- 4 ounces feta crumbled, or cheese of your choice
For lemon dressing:
- 2 Tbsp olive oil
- 1/4 cup lemon juice freshly squeezed ~ 1 lemon
- 1 clove garlic minced
- 1 tsp maple syrup or honey, or sugar
- 1 large leaf basil chopped
- 1/8 tsp each salt + pepper
Instructions
- In a medium saucepan, bring 1 ½ cups of water to a boil. Add rinsed quinoa and return mixture to a boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa absorbs all of the water. Remove from heat, fluff quinoa with fork and place in a large bowl. Cool for about 10 minutes. You will have roughly 2 cups of cooked quinoa.
- While quinoa is cooking, make the dressing by placing olive oil, lemon juice, garlic, maple syrup, basil, salt and pepper in blender. Blend/process for 10-15 seconds. Then pour dressing over cooled quinoa and stir gently to combine.
- Fold in strawberries, basil and chickpeas (chicken may substitute). Place salad in refrigerator for few hours to let flavors marinate together. Once ready to serve, garnish salad with feta cheese, sunflower seeds and extra basil if available. Serve as is or over a bed of greens. Enjoy!
Video
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Strawberry Basil Quinoa Salad
Amount per Serving
Calories
218.4
% Daily Value*
Fat
13
g
17
%
Saturated Fat
3.6
g
18
%
Sodium
217.8
mg
9
%
Potassium
232.3
mg
5
%
Carbohydrates
19.5
g
7
%
Fiber
2.6
g
9
%
Sugar
2.6
g
Protein
7.2
g
14
%
Vitamin A
151.4
µg
17
%
Vitamin C
22
mg
24
%
Vitamin D
0.1
µg
1
%
Vitamin K
8.7
µg
7
%
Calcium
117.3
mg
9
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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