Strawberry season is right around the corner! Lighten up your meals for summer with this fresh Strawberry Quinoa Salad with Feta.
Inspired by the popular Middle Eastern dish tabbouleh – this quinoa salad is made with finely chopped parsley, mint, tomatoes, onion, olive oil and lemon juice. This dish is perfect to pack for lunches, picnics, barbeques and everything in between!
Quinoa is one of the easiest grains to make and is super nutritious – it’s high in fibre and is a complete protein. This recipe is super customizable to include whatever veggies you prefer or have on hand – it also pairs well with other main dishes such as salmon, chicken or shrimp!
Best served cold, this is a great lunch choice to bring with you on the go. Leftovers also store well – and get even better the longer the flavours have time to marinate.
2 cups cooked quinoa (from 2/3 cups dry)
1/2 lb strawberries, fresh
1 long English cucumebr
20 (approx.) vine-ripened cherry tomatoes
1/2 cup mint, chopped
1 cup parsley, chopped
1 lemon, juiced
1/3 cup extra virgin olive oil
60g (approx.) feta cheese
salt + black pepper
If you don’t already have cooked quinoa on hand, start by cooking quinoa. Measure out 2/3 cup dry quinoa and rinse in a sieve. Add quinoa to a large pot with 1 + 1/3 cup water. Bring to a boil, then cover and reduce heat. Let simmer until all water is fully absorbed (about 15 mins).
While the quinoa cooks, wash, dry, and chop strawberries, cucumber, and tomatoes into small pieces. Add to a large bowl.
Wash and dry mint and parsley in a salad spinner. Chop both herbs finely and add to bowl.
Once done, add 2 cups cooked quinoa to the bowl. Add olive oil, lemon juice, salt, and black pepper to taste. Mix ingredients together well and place in the fridge to chill for about an hour. If using pre-cooked quinoa, you can omit the chill time!
Serve cold and topped with feta. Enjoy!
LEFTOVERS: can be stored in the fridge for about 5 days.
VEGAN/DAIRY-FREE OPTION: Omit feta cheese and either enjoy as is (it still tastes good without the feta!) or replace with a vegan feta alternative
TIP: Using pre-cooked quinoa will speed up this recipe immensely!