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Quinoa, Strawberry, Feta Salad, Parsley Vinaigrette

Course Salad
Recipe Type Quick
Recipe Set RA
Servings 8 1/2 cup
Calories 150kcal

Ingredients

  • 1 cup Quinoa dry
  • 2 cups Water
  • 1 oz spring mix lettuce or greens of your choice
  • 2 cups strawberries quartered
  • 3/4 cup crumbled feta cheese

Parsley Vinaigrette

  • 1 Tbsp Red Wine Vinegar
  • 3/4 tsp Dijon Mustard
  • 1/4 tsp Salt
  • 1/2 oz fresh parsley
  • 3/4 tsp Brown Sugar
  • 2 Tbsp Olive Oil

Instructions

  • Cook quinoa: In a pot, combine the quinoa and water and bring to a boil. Reduce heat to medium-high and continue cooking until all the water has been absorbed, ~10-15 minutes. Remove from heat and let steam for another 5 minutes. Fluff with a fork.

Parsley Vinaigrette

  • Combine vinegar, mustard, salt, parsley, and brown sugar in a food processor. Stream in oil until emulsified.
  • Mix the parsley vinaigrette with the quinoa. Just before serving, toss quinoa mixture with greens, strawberries, and feta.

Nutrition

Serving: 12cup | Calories: 150kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 175mg | Fiber: 2g
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