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?”
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:
Strawberry & Quinoa Salad with Toasted Almonds
|Serving Size||½ cup ||
|Amount Per Serving||As Served|
|Calories 294kcal Calories from fat 134|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 2g||10%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
- 2/3 cups tricolor quinoa, rinsed & drained
- 1 1/3 cups water
- 1 cup sliced strawberries
- 3 tbsp toasted slivered almonds
- 2 green onions, thinly sliced
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tsp agave nectar (or honey)
- 1/4 tsp salt
- 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.
- In a small bowl, whisk together the lemon juice, olive oil, agave nectar and salt.
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