One can never have too many summer potluck side dishes in their recipe lineup. This fresh Strawberry & Quinoa Salad with Toasted Almonds is a surefire crowd pleaser.

As much as I enjoy a good side dish, there are times (okay, MANY times) that all I can muster is a bowl of brown rice, with a side of soy sauce. This quinoa almost fell into that pit of side dish despair where lazy meets boring, and your kids start complaining, "Quinoa again?"

In the spirit of not lulling my family into a side dish stupor, I pulled myself together and rustled around in the fridge for ingredients other than soy sauce.

Out came the strawberries, lemon juice, olive oil and green onions, and into a bowl they went with the quinoa, along with a palmful of toasted almonds. Nutty, sweet, savory and bright. As soon as I took a bite of the salad, I scrabbled around for a piece of paper and jotted down the ingredients, knowing I'd want to re-create the recipe the next day for the blog (and for every summertime barbecue this season).

So, how else can you spice up that bowl of quinoa to make it the most enticing thing on the potluck table?

Some of my favorite ways to use quinoa:

In a Quinoa, Blueberry & Avocado Salad
As a stuffing for Greek Quinoa & Hummus Stuffed Tomatoes
As a fiber booster in Baked Turkey, Quinoa & Zucchini Meatballs
As a lettuce wrap filler in Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
In my favorite Hearty Chicken Stew with Butternut Squash & Quinoa

For a potluck salad that's great at room temperature, a simple vinaigrette, with some vegetable, fruit and/or nut mix-ins are all you need to make a great whole grain salad.

Other healthy recipes with strawberries:

Seared Shrimp with Jicama, Strawberries & Avocado
Whole Wheat Strawberry Oat Bars

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Strawberry & Quinoa Salad with Toasted Almonds

One can never have too many summer potluck side dishes in their recipe lineup. This fresh Strawberry & Quinoa Salad with Toasted Almonds is a surefire crowd pleaser.

5 from 2 votes

Print Pin Rate

Course: Salads, Side Dishes

Cuisine: American

Keyword: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Cups

Calories: 149.2kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

⅔ cups tricolor quinoa rinsed & drained
1 ⅓ cups water
1 cup sliced strawberries
3 tablespoons slivered almonds
2 green onions thinly sliced

The Dressing:

2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons agave nectar or honey
¼ teaspoon salt

Instructions

Combine the quinoa and water in a medium saucepan set over high heat. Bring to a boil, cover and reduce the heat to low. Cook until all of the water is absorbed, 18 to 20 minutes. Spread the quinoa on a baking sheet and let cool.
In a serving bowl, combine the cooled quinoa, strawberries, almonds and green onions.
Toss with the dressing. Serve.

The Dressing:

In a small bowl, whisk together the lemon juice, olive oil, agave nectar and salt.

Notes

Weight Watchers Points: 4 (Points+), 3 (Old Points)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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Comments

5 from 2 votes (2 ratings without comment)

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