Strawberry Feta Quinoa Salad Recipe

Brighter days are definitely ahead. Our spring garden is slowly coming in, flowers are in full bloom and it seems that warmer temperatures have begun to take hold. The upside to living in a colder climate is how excited I get about the transition from winter to spring. This strawberry feta salad celebrate spring produce, and is just felt fancy enough to serve at brunches, baby or bridal showers and Easter.

Shaved asparagus, while kinda a pain to prepare, is the perfect centerpiece. Fresh, raw shaved asparagus has a fantastic subtle crisp texture that pairs perfectly with juicy strawberries, crunchy almonds and creamy feta. To prep, slice off the ends then use a vegetable peeler or mandolin to create wispy, see-through strands. The first few may seem awkward, but once you get the hang of it, it will completely change the way you approach in-season asparagus! takes me about 5 minutes to shave an entire bunch, which is well worth the time and texture it creates. If you prefer cooked asparagus, then I suggest blanching or steaming and cooling to room temperature before adding to the salad.

This strawberry feta quinoa salad works well because of the layering of flavors. If it grows in the spring, it will work in this salad. Shaved asparagus, toasted almonds, quinoa, juicy strawberries and a bright lemon-parsley dressing. This dressing is so addictive— once you enjoy it here, it will likely become a staple in your kitchen going forward.

Whisk together a dollop of dijon mustard, a minced garlic clove, 1/2 teaspoon of Litehouse® Freeze Dried Parsley and a large lemon, juiced and zest. The minced garlic clove will almost dissolve into the lemon juice and the added mustard helps to create an emulsion with the oil. Keep whisking as you drizzle in good quality extra-virgin olive oil along with a generous pinch of salt and pepper. Taste, adding more lemon juice, parsley, salt and pepper as desired.

If you plan on serving this to a crowd, prepare all of the ingredients ahead of time and the dressing separately. Then, just before serving, toss, season and serve.

Strawberry Quinoa Feta Salad Recipe

Serves 6 | Finish in 30 minutes
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A bright and fresh side dish for spring! Strawberry Feta Quinoa Salad with Lemon Parsley Dressing. Delicious on it’s own for a light lunch or as a side dish to your favorite grilled protein. Sweet and savory salad with fresh shaved asparagus and a light lemon parsley dressing made with Litehouse® Freeze Dried Parsley.

Ingredients

  • 1 c. Quinoa, rinsed 
  • 10 Asparagus Spears, shaved
  • 1 c. Sliced Strawberries
  • 1/3 c. Toasted, Slivered Almonds
  • 1/3 c. Litehouse® Feta Crumbles
  • 1 Small Garlic Clove, minced
  • 1/2 tsp. Litehouse® Freeze Dried Parsley
  • 1 Lemon, juiced
  • 1/2 tsp. Dijon Mustard
  • 1/4 c. Extra Virgin Olive Oil

Directions

  1. Place the rinsed quinoa and 2 cup of water in a medium saucepan and bring to a boil. Cover and reduce heat to low, simmering for 12 minutes, until quinoa is tender. Remove from heat and keep covered for 5 additional minutes, then remove lid and fluff with a fork. Set aside to cool to room temperature. 
  2.  In a large bowl, place the cooled quinoa, shaved asparagus spears, sliced strawberries, toasted almonds and feta cheese.
  3. In a small bowl, whisk together the minced garlic clove, Litehouse® Freeze Dried Parsley, lemon juice and mustard. Keep whisking, then slowly drizzle in the extra-virgin olive oil to form a dressing. Add in a generous pinch of salt and freshly ground pepper to taste, then add to the quinoa bowl and toss well. 

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