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 ½ cups cooked quinoa
¾ cups sliced strawberries
½ cup feta cheese (chopped or crumbled)
¼ cup mint, chopped
¼ cup scallions, chopped
⅓ cup walnuts, chopped and toasted
2 cups baby salad greens
For the Dressing:
2 tbsp. EVOO
2 tbsp. lemon juice
1 tbsp. champagne vinegar
½ garlic clove, minced
½ tsp. honey
¼ cup sprouts (optional)
1. Cook quinoa (¾ cup quinoa uncooked, 1 ½ 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 ﬂavors mesh together, so if you have the patience, let it chill for 15-20 minutes before serving.