Adapted from: Jeanine Donofrio (Love and Lemons)
Prep time: 10 minutes
Cook time: N/A
Total time: 10 minutes
Serves: 2 as a meal, 3-4 as a side
For the Salad:
1 ? cups cooked quinoa
? cups sliced strawberries
? cup feta cheese (chopped or crumbled)
? cup mint, chopped
? cup scallions, chopped
? cup walnuts, chopped and toasted
2 cups baby salad greens
For the Dressing:
2 tbsp. EVOO
2 tbsp. lemon juice
1 tbsp. champagne vinegar
? garlic clove, minced
? tsp. honey
? cup sprouts (optional)
1. Cook quinoa (? cup quinoa uncooked, 1 ? cup water).
2. In a small bowl, whisk together the vinaigrette ingredients.
3. Toss all salad ingredients together and pour on the dressing. Taste and adjust?seasonings to your liking.
Note: This is the kind of salad that gets better as it sits and the ?avors mesh together, so if?you have the patience, let it chill for 15-20 minutes before serving.