Skill Level
Quinoa Strawberry Mint Salad with Feta
Salad
Red Quinoa | 1 Cup | |
Vegetable Broth | 2 Cups | |
Mixed Spring Greens | 3 Cups | |
Strawberries | 8 | |
Frozen peas | 1 Cup | |
Pecans | 1 Cup | |
Green Onions | 5 | |
Feta Cheese | 1/2 Cup | |
Fresh Mint | 1/4 Cup |
Strawberry Dressing
Frozen Strawberries | 12 oz Bag | |
Lemon Juice | 1/4 Cup | |
Champagne Vinegar | 3 Tablespoons | |
Sugar | 1/4 Cup | |
Olive Oil | 3 Tablespoons | |
Garlic | 2 Cloves |

Dressing:
- Thaw the frozen Strawberries (I thawed mine in the microwave as I forgot to take them out of the freezer).
- Squeeze the Lemons & crush the Garlic.
- Mix everything a food processor or blender.
- Adjust it to your taste, add a little more Sugar or Vinegar depending on your taste.
Salad:
- Cook the Quinoa in the Vegetable Broth for about 15 minutes until the broth is absorbed, cover and set aside to cool. I made mine the day before. If you do it the day of, spread it on a cookie sheet or plate to cool it quicker, it only needs to be room temperature
- Quarter the Strawberries.
- Thaw the frozen Peas by running them under hot water and set aside.
- Toast the Pecans in a dry pan over a medium-high heat, should only take about 5 minutes
- Dice the Green Onions and the Mint.
- Mix everything together with about 1/4 Cup of the Dressing, add more if you think it needs it.
- Top with crumbled Feta Cheese.
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