Strawberry Almond Quinoa Salad is Very Refreshing and Flavorful
There’s something so satisfying about enjoying garden-fresh ingredients, and this salad is the perfect way to bring those flavors together. The combination of organic strawberries, quinoa, and almonds creates a refreshing and wholesome meal that’s not only delicious but also nutritious. Whether you’re growing your own strawberries or picking them up from a local farmer’s market, using fresh produce makes all the difference. Quinoa, with its earthy taste, pairs wonderfully with the sweetness of strawberries and the crunch of almonds. This plant-based dish is light yet satisfying, making it an ideal meal for anyone embracing a plant-based diet. Every bite is a burst of flavor, reminding me how rewarding it is to enjoy fresh, natural foods.
Did You Know?
Quinoa is a superfood that is packed with protein, fiber, and essential amino acids, making it a great addition to any salad. Strawberries are not only delicious but also rich in antioxidants and vitamin C, which can help boost your immune system. Fun fact: Almonds are actually seeds, not nuts, and they are full of healthy fats, protein, and vitamin E!
Yield: 2 servings
Ingredients:
1 cup cooked quinoa, cooled
2 cups mixed greens (spinach, arugula, and romaine)
1 cup fresh strawberries, hulled and sliced
24 almonds, toasted
4 tablespoons red onion, thinly sliced
Lemon Honey Dressing:
4 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
Personal Tip: Adjust the sweetness of the dressing by adding more honey if you prefer a slightly sweeter salad.
Assemble the Salad:
In a large bowl or plate, combine the mixed greens, cooked quinoa, strawberries, and red onion.
Personal Tip: Ensure the quinoa is fully cooled before adding to the salad to avoid wilting the greens.
Dress the Salad:
Drizzle the lemon honey dressing over the salad and gently toss to coat all ingredients evenly.
Personal Tip: Toss just before serving to keep the greens crisp and fresh.
Serve:
Top with toasted almonds and enjoy immediately.
Personal Tip: For an extra touch, sprinkle some freshly grated lemon zest over the salad.
Nutritional Information (Per Serving):
Calories: 300 | Protein: 8g | Carbohydrates: 25g | Fiber: 6g | Net Carbohydrates: 19g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 150mg | Sugars: 10g | Glycemic Index: Low
Kitchen Tips, Great Ideas, How to Save Money:
- Cooking Quinoa: Rinse quinoa thoroughly before cooking to remove its natural bitter coating. Cook a large batch and store leftovers in the fridge for up to a week, making meal prep easier.
- Buying in Bulk: Purchase quinoa, almonds, and other pantry staples in bulk to save money. These items have a long shelf life, and buying in larger quantities reduces the cost per unit.
- Seasonal Produce: Use strawberries when they are in season for the best flavor and price. When out of season, consider using frozen strawberries or substitute with other seasonal fruits.
- Homemade Dressing: Making your own salad dressing is more cost-effective and healthier than store-bought versions. You can control the ingredients and avoid unnecessary preservatives.
- Toasting Almonds: Toasting almonds enhances their flavor and crunch. Do it in bulk and store them in an airtight container to save time in future recipes.
- Mixing Greens: Use a variety of greens to add different textures and flavors to your salad. Buying whole heads of lettuce and chopping them yourself is often cheaper than pre-packaged salad mixes.
- Reducing Food Waste: Use any leftover salad ingredients in other recipes. Quinoa can be added to soups or used as a base for grain bowls, while greens can be blended into smoothies or sautéed as a side dish.
- Flavor Enhancements: Add a splash of balsamic vinegar or a sprinkle of feta cheese for an extra burst of flavor. Fresh herbs like basil or mint can also complement the sweetness of the strawberries.
- Storage Tips: Store the dressing separately if you plan to make the salad ahead of time. This keeps the greens fresh and crisp until you're ready to eat.
- Cost-Saving Tips: Look for sales and discounts on fresh produce and other ingredients. Buying in-season and from local farmers' markets can also provide high-quality items at lower prices.
Let’s Learn About Quinoa
Quinoa, often referred to as a "superfood," is a seed that originates from the Andean region of South America. It's known for being one of the few plant-based foods that contain all nine essential amino acids, making it a complete protein source. Quinoa comes in several varieties, including white, red, and black. White quinoa has the mildest flavor and fluffiest texture, making it great for salads. Red quinoa has a slightly nuttier taste and a chewier texture, which holds up well in hearty salads and grain bowls. Black quinoa has the strongest flavor and firmest texture, often used in more robust dishes.
When buying quinoa, check for organic options if you want to avoid pesticide residues, and always rinse it before cooking to remove the bitter outer coating, called saponin. Quinoa is easy to prepare, and its versatility makes it a great addition to a plant-based diet. You can use it in salads, soups, stir-fries, and even breakfast bowls!
Important Information About Strawberries
Strawberries are often part of the "Dirty Dozen," a list of fruits and vegetables found to have the highest levels of pesticide residues. For this reason, it's always best to choose organic strawberries whenever possible. However, if organic options aren’t available, you can reduce pesticide exposure by soaking the strawberries for 10 minutes in a solution of 3 parts water to 1 part vinegar. After soaking, rinse them thoroughly with clean water to ensure they’re ready for your salad.