DASH DIET STRAWBERRY AND QUINOA SALAD WITH GOAT CHEESE
Spruce up your lunch with this sweet and satisfying grain salad. This recipe has a good variety of healthy fats, carbs, and protein with minimal sodium. Use it as an entrée or scale back the portion for a side at dinner. If you want to add a little more protein to the meal, try adding cooked chicken or garbanzo beans.
Provided by jtdusk
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
- Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
- In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
- Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.
Nutrition Facts : Calories 292.1, Fat 13, SaturatedFat 4, Cholesterol 11.2, Sodium 92.5, Carbohydrate 34.1, Fiber 4.6, Sugar 4.1, Protein 10.8
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- To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
- To make dressing: place olive oil, lemon juice, garlic, sugar/honey, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; fold into quinoa.
- Gently fold in strawberries and basil and any other add-ins you'd like such as chickpeas or chicken. Add salt or extra basil to taste. Place salad in refrigerator for few hours to let flavors marinate together. Once ready to serve, garnish salad with goat cheese, sunflower seeds and extra basil. I serve mine over a bed of spinach. Enjoy!
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