Strawberry, Basil, Beets and Feta Quinoa Salad

A flavorful summer salad to make for any occasion. The sweet strawberries and roasted beetroot really compliment the tart feta cheese and basil, mixed in with the quinoa this makes a delicious and filling salad that you can eat by itself as a whole meal, or as a beautiful side dish for a BBQ or dinner.

Ingredients

Salad Dressing:

  • 1 tbsp strawberry jam

  • 1 tbsp dijon mustard

  • 3 tbsp balsamic or red wine vinegar

  • 5 tbsp extra virgin olive oil 

  • 2 cloves crushed garlic

  • pinch of salt and pepper

Salad Ingredients:

  • 2 cups red quinoa

  • 4 cups water

  • 8 strawberries sliced

  • 5 small cooked beetroots sliced (I buy the ones pre cooked and vac packed in the salad section at Trader Joes!)

  • a handful of fresh basil leaves sliced

  • 1/2 pack of feta cheese cut into cubes

Method:

  1. To start cook the quinoa.  Add quinoa to a pan, pour the water over the top. Bring to the boil then pop a lid on the pan and turn the heat to it’s lowest setting for 8 -10 minutes, or until the water has been absorbed.  Take off heat.

  2. While the quinoa is cooling down, make the dressing and slice all the other ingredients.

  3. Stir 2/3 of the dressing into the quinoa, then add to a serving plate or bowl, top with all the chopped ingredients and drizzle the remaining dressing over the top. 

Salads, Sides, Vegetarian, Recipes, Lunch, BBQ, Dinnercaroline artissquinoa, beetroots, Salads, fusionfoodComment