It’s local strawberry season – yum!
Is there anything better tasting than local bounty? Here’s a recipe adapted from Foodland Ontario that offers both top notch nutrition and taste.
It’s finally the season when I can step into my backyard for many of the ingredients for this fabulous salad – arugula, parsley, basil and mint. I’ve just picked up some Ontario strawberries – my first of the season – which I can’t wait to sample!
Strawberry Arugula Quinoa Salad
Serves 4 to 6
Dressing:
• 1/4 cup (50 mL) fresh lemon juice
• 1/4 cup (50 mL) extra virgin olive oil
• 2 tbsp (25 mL) minced red onion
• Salt and freshly ground black pepper
Salad:
• 3 cups (750 mL) cooked quinoa, cooled
• 1 cup (250 mL) julienned cucumbers
• 1/2 cup (125 mL) shelled fresh peas
• 1/3 cup (75 mL) julienned radishes
• 1/3 cup (75 mL) finely chopped fresh basil
• 1/4 cup (50 mL) finely chopped fresh parsley
• 2 tbsp (25 mL) finely chopped fresh mint
• 3 cups (750 mL) baby arugula
• 2 cups (500 mL) strawberries, hulled and halved
Dressing: In 1 cup (250 mL) jar with lid, combine lemon juice, olive oil, onion, and salt and pepper to taste; shake well. (Dressing can be prepared 24 hours in advance.)
Salad: In large serving bowl, toss together quinoa, cucumbers, peas, radishes, basil, parsley and mint. Drizzle with dressing; toss again. Add arugula; toss until combined. Gently toss in strawberries. Serve immediately.
Tip: To cook quinoa: In wire strainer, thoroughly rinse 1 cup (250 mL) quinoa. In medium saucepan, combine rinsed quinoa and 1-3/4 cups (425 mL) cold water; cover and bring to boil over high heat. Reduce heat to medium-low; simmer, covered, for 10 to12 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork. Cool before using in salad.
Nutrition information per 6- servings
• Calories: 185
• Protein:4 grams
• Fat: 10 grams
• Saturated fat: 1 gram
• Carbohydrate: 21 grams
• Dietary fibre: 4 grams
• Sodium: 62 milligrams
Enlightened Eater 
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