Strawberry Arugula Quinoa Salad

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

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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