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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