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Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette

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Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette will satisfy your cravings.  Knowing that California strawberries are low in sugar and calories – only 50 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 surprising health benefits! For example, eating 8 medium strawberries provides 110 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!

Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette

Servings 6
Author Manuel Villacorta

Ingredients

Strawberry Quinoa Salad

  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • ¼ tsp sea salt
  • 16 medium sized California strawberries de-stemmed and cut into half inch slices
  • 1 whole avocado
  • 8 Tbsp Roasted Strawberry Vinaigrette

Roasted Strawberry Vinaigrette

  • 8 medium sized California strawberries stemmed and cut in half
  • 1 Tbsp coconut sugar
  • ½ tsp dried thyme
  • Canola oil spray
  • ½ tsp mustard
  • 1/8 tsp sea salt
  • 2 Tbsp red wine vinegar
  • 1 Tbsp canola oil

Instructions

To make the Strawberry Quinoa Salad:

  • 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.
  • Slice up the strawberries and set aside in a bowl.
  • Peel and cut the avocado into ¼ slices.
  • Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.

To make the Roasted Strawberry Vinaigrette:

  • 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.
  • 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.
  • 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.
  • Refrigerate and store up to one week.

Nutrition

Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 243mg | Fiber: 4g | Sugar: 6g
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