This make ahead recipe for Strawberry Quinoa Salad is the perfect spring salad pairing sweet strawberries with earthy quinoa.
Eating seasonally and locally is very important to me. While I like the majority of foods grown in dirt and soil (some more than others), spring fruits and vegetables excite me beyond words. Today, I devote this post to the ruby red, juicy, and sinfully sweet fruit – the strawberry. All year I wait for this particular time when the berries are remarkably sweet and come with the added bonus of a cheap price tag. I spend more $$ on groceries during this season than any other, which I compensate by minimizing my Internet browsing time. I must sheepishly admit…my online shopping has gone out of control.
I absolutely adore the strawberry + basil + goat cheese combination so lately I’ve been inspired to create with this trio of flavors. Simply toss the triple with some whole grains or pasta and a generous pouring of the light, citrusy vinaigrette, and you’ve got yourself one unforgettable make-ahead meal! You really want to make this salad ahead of time as the flavors mix and mingle more thoroughly with time.
I chose to use both red quinoa and Israeli couscous (because of my finicky husband), but feel free to use whatever whole grains you would like. I may try farro or millet next time.
Not a fan of hot quinoa? Try it in this make ahead recipe for Strawberry Quinoa Salad! Tweet this
Strawberry Quinoa Salad with Orange Vinaigrette
- 1 1/2 cup fresh strawberries, quartered
- 1/2 cup red quinoa
- 1/2 cup couscous (I used pearl)
- 5-7 basil leaves, roughly chopped
- 1/4 tsp ginger
- 1/4 tsp freshly cracked black pepper
- 4 oz. crumbled herbed goat cheese
- 1/4 cup sliced almonds
- Orange vinaigrette:
- 6 Tbs extra virgin olive oil
- 3 Tbs freshly squeezed orange juice
- 2 Tbs balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 tsp orange zest
- For the vinaigrette, whisk all the ingredients together in a small bowl.
- Cook quinoa and couscous according to package instructions. Remove from heat and fluff with fork. Transfer to a mixing bowl and allow to cool.
- Add strawberries and basil. Toss with vinaigrette until well coated. Season to taste.
- Place in the refrigerator for several hours to let the flavors develop.
- When ready to serve, add cheese, almonds, and more fresh basil.