Author Notes
This strawberry and orange quinoa salad is refreshing and perfect on a warm sunny day and a good way to use any leftover cooked quinoa. Perfect for picnics and barbeques and lunch boxes. The ingredients quantities are a guideline only - throw in more or less of what you want. Omit the cheese if making this for vegans. —Bintu
Ingredients
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2
handfuls of baby salad leaves
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2.6 ounces
cooked quinoa
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1
orange peeled, pith removed and sliced
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8
strawberries quartered
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1.8 ounces
cubed feta
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2 tablespoons
chopped toasted nuts
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6 tablespoons
olive oil
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2 tablespoons
balsamic vinegar
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1 teaspoon
1 grainy mustard
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Pinch
salt
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Pinch
ground black pepper
Directions
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Mix all the ingredients from the salad leaves to the chopped nuts together.
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Whisk all the ingredients for the balsamic vinaigrette (from the oil to the pepper) together until combined.
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Adjust seasoning and drizzle on as much dressing as you would like onto your salad.
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Serve with fresh crusty bread and grilled fish, meats or vegetables.
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You can keep the rest of the vinaigrette on your counter top for another salad.
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You can easily double or triple the recipe to feed a crowd.
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