Strawberry Quinoa & Feta Salad

Strawberries, feta, greens, and mint make a bright, sweet, and salty spring or summer salad. A healthy gluten free & vegetarian weekday lunch or dinner!

I’m excited to be guest posting at Anthology Magazine this month with a 4-part summer salad series! If you can’t tell by now, I live on salads all summer long, so I’m excited to share some of my favorites. First up, today, is this savory-with-a punch-of-sweet strawberry & feta quinoa salad.

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Strawberry Quinoa & Feta Salad

 

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Author: Jeanine Donofrio

Serves: 2 as a main, 3-4 as a side

Ingredients

For the lemon honey vinaigrette:

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons lemon juice, plus more for squeezing
• 1 tablespoon champagne vinegar
• ½ garlic clove, minced
• ½ teaspoon honey
• Sea salt and fresh black pepper

For the salad:

• 1½ cups cooked quinoa
• ¾ cup sliced strawberries (about 5-6 large strawberries)
• ½ cup chopped or crumbled feta
• ¼ cup chopped mint
• ¼ cup chopped scallions, green and white parts
• ⅓ cup chopped walnuts, toasted
• 2 cups baby salad greens
• ¼ cup sprouts (optional)

Instructions

1. Make the lemon honey vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, and honey with pinches of salt and pepper. Taste and adjust seasonings.
2. In a large bowl, toss together the quinoa, strawberries, feta, mint, scallions, walnuts, greens, and sprouts, if using. Pour in the dressing and toss again. Taste and adjust seasonings to your liking. I added a final squeeze of lemon juice and a drizzle of olive oil on top.
3. 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. Make extra if you want leftovers for lunch the next day.

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