Quinoa Salad with Strawberries, Almonds and Honey

Summer allows us to pick our own fruits and vegetables… and when we can’t pick our own, we rely on local farms to pick for us! Farmers markets are great ways to get closer to the source of your food. The closer you are the source, the most delicious it will be. Trust us on this. 

In-season strawberries are incredible sweet. Second to eating them directly off of those low-lying bushes, most people think of dessert-type items to make with them. But how about adding them to a savory dish to add a bit of tart sweetness? Here’s a great recipe for a robust grain salad that’s great for potluck gatherings and for BBQ’s. It will hold up well in warm weather. And it will suit everyone… it’s vegan, but no one has to know!

Quinoa Salad Ingredients

Quinoa Salad Ingredients

Quinoa Salad with Strawberries, Almonds and Honey

Quinoa Salad with Strawberries, Almonds and Honey

Quinoa Salad with Strawberries, Almonds and Honey

Adapted from Food Network

Serves 6-8 as a side


1 cup rainbow quinoa
1 tablespoon olive oil or unsalted butter
2 cups water
1 quart strawberries, coarsely chopped
3 scallions, thinly sliced
1/3 cup dried cranberries
1/3 tablespoons slivered almonds
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
3 tablespoons honey
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper


1. In a medium sized pot, heat olive oil or butter. Add quinoa and stir to coat the kernels. Let the quinoa heat through and toast a little bit, about 3-4 minutes.
2. Add water to pot. Bring to a boil. Cover with a tight fitting lid and turn down the heat to a simmer. Simmer for 18 minutes.
3. Take the pot off of the heat. Let stand for 5-10 minutes.
4. Put the quinoa into a large bowl. Let the quinoa cool to room temperature.
5. In a medium sized bowl, combine remaining salad ingredients.
6. In a small bowl, combine dressing ingredients
7. Add the dressing to the salad and toss to combine.
8. Enjoy immediately or refrigerate for 1-2 days. Tastes best at room temperature.
Eat, Drink & Be Yummy!

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