Strawberry Quinoa Salad with Roasted Vinagrette

Strawberry Quinoa Salad with Roasted Vinagrette

Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Vinagrette will satisfy your cravings.  Knowing that California strawberries are low in sugar and calories – only 45 calories per serving! – enjoying this salad is even sweeter. Not to mention, it’s a super easy way to eat a serving of 8 strawberries.

Eating one serving of 8 strawberries a day has many suprising health benefits! For example, eating 8 medium strawberries provides 160 percent of the recommended daily intake of vitamin C, and 5 percent of the recommended daily intake of potassium. Talk about some great health benefits in a tiny package!

Check out the recipe below from our friend and registered dietitian Manuel Villacorta. Let us know what you think!

Strawberry-Quinoa Salad Recipe
Serves: ½ cup for quinoa, 4 strawberries sliced with ¼ avocado
 
Ingredients
  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • ¼ teaspoon sea salt
  • 16 medium sized California strawberries, destemmed and cut into half inch slices
  • 1 whole avocado
  • 8 tablespoons Roasted Strawberry Vinaigrette (see recipe below)
Instructions
  1. In a small sauce pan, add the quinoa, vegetable stock, and sea salt. Bring it up to a boil and then simmer. Cook for 15 minutes or until the quinoa is cooked. Set aside and cool.
  2. Slice up the strawberries and set aside in a bowl.
  3. Peel and cut the avocado into ¼ slices.
  4. Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.

In this recipe, roast the strawberries to bring out the natural sweetness of the fruit. By combining it with thyme, the herbal notes offer a great complement to the sweet berry flavors.

Strawberry Quinoa Salad with Roasted Vinagrette

Roasted Strawberry Vinaigrette Recipe
Serves: 1 cup
 
Ingredients
  • 8 medium sized California strawberries, stemmed and cut in half
  • 1 tablespoon coconut sugar
  • ½ teaspoon dried thyme
  • Canola oil spray
  • ½ teaspoon mustard
  • ⅛ teaspoon sea salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon canola oil
Instructions
  1. Heat oven to 400 degrees.. In a medium-sized bowl, add the strawberries, coconut sugar and thyme. Mix and let it sit for about 5 minutes to allowsome of the natural juices to be released.
  2. Cover a baking sheet with aluminum foil and spray with canola oil. Add the strawberry mixture and roast for 8 minutes. Remove from the oven and let cool for 1 minute.
  3. In a food processor, add the strawberry mixture. Make sure to get any excess juices left over from the baking sheet. Add the mustard, salt, vinegar and oil. Puree until it reaches a smooth consistency.
  4. Refrigerate and store up to one week.

 

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