Summery Strawberry and Quinoa Salad
Salads are a staple in our home, and they’re anything but boring! My partner and I love experimenting with salad combos inspired by different cuisines such as Italian, Persian, and Greek!
Salads are a really easy way of getting in a rich array of antioxidants, which can lower inflammation, as well as healthy proteins and fats to balance blood sugar and fuel balanced hormones and energy. Just be sure to always include a source of healthy organic protein, and good fats like olive oil, avocado, or nuts and seeds.
In this recipe, you’re getting your protein from the quinoa and hazelnuts, and fat from the hazelnuts and olive oil, but feel free to top these up with a sprinkle of seeds or an extra side of protein.
This salad is best served fresh, but as there’s quite a bit of chopping involved, you could certainly make it ahead of time. You could also double the quantities if you need it to serve more people or you’d like to make it up as a packed lunch for two days.
Prep time: 10-20 minutes (depending on whether you use the optional ingredients)
Cook time: 25 minutes
Ingredients for summery strawberry and quinoa salad
- 80g/2¾ oz quinoa
- 160g/5½ oz strawberries
- Handful of mint
- Handful of basil
- 1 cup spinach
- 1 cup arugula
- 35g/1¼ oz hazelnuts
- 3 teaspoons dukkah
- 1-2 tablespoon olive oil
- 2 teaspoons lemon juice
- 2 teaspoons lime juice
- Salt to taste
- Optional (if you have time): 1 medium zucchini, handful radishes, two red chicory bulbs
Directions for summery strawberry and quinoa salad
- First, rinse the quinoa a few times in a sieve otherwise it can have a slight bitter taste.
- Add it to a small saucepan with 180ml (¾ cup water), and bring the water to a boil, before reducing the heat. Cover and leave the quinoa to simmer, for about 15-20 minutes. The quinoa is done once the water is all absorbed. Then, remove from the stove and keeping the lid on, leave aside for 5 minutes – this creates light and fluffy quinoa rather than soggy grains!
- Whilst the quinoa is cooking, thinly slice (or thickly if you’d prefer!) the strawberries and radishes if using.
- If you’re adding zucchini, ribbon it with a peeler, mandolin or a vegetable sheet slicer or simply slice it in a food processor. Finally, roughly chop the herbs and if you’re using chicory, cut off the ends and separate out the leaves.
- Combine all the ingredients including the lime and lemon juice, dukkah, hazelnuts, salt, spinach and arugula in a bowl, ensuring the oil, spices and juices are evenly covering the salad.
- When you’re ready to eat, add the quinoa and roughly fork it through the salad. Avoid adding the quinoa earlier as it can make the salad wet, so if you’re taking this to work, perhaps use two containers.
- calories: 392
- fat: 21.3 g
- protein: 12.6g
- sodium: 28.5 mg
- sugar: 6.5g
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