If you have been following this blog for some time, then you are familiar with the many versions of honey-lemon vinaigrette salads we thrive on in my house.
Strawberries are delicious and nutritious, and we try to eat them at least once a day during late May and June in my house. High in vitamin C, potassium, folate and fiber, strawberries add flavor and excitement to meals.
Because these strawberries were so sweet, I was able to skip the honey I usually add to this dressing. I also switched to apple cider vinegar because I had used the last of my rice vinegar in a Carrot Quinoa Salad I cooked the same day.
My son, Brian requested broccoli for this salad. I chopped up the stalks and steamed them for about 7 minutes before adding the florets for just a minute or two. I wasn’t trying to cook the florets, just triggering a vibrant green color for the salad.
I think the colors were stunning in this salad.
Broccoli Strawberry Quinoa Salad
¾ cup quinoa, rinsed
1½ cup water
1 cup sliced strawberries
2 broccoli crowns, stalks and florets separated
½ cup Vidalia or other sweet onion, chopped
¼ cup cilantro, minced
Juice of 1 lemon
3 tablespoons olive oil
3 tablespoons apple cider vinegar
½ teaspoon salt
Bring the water to a boil, add quinoa, cover and simmer 12 minutes. Remove from heat and let stand until water is absorbed. Fluff the quinoa, and if you have time, chill it in the refrigerator so it doesn’t cook your strawberries.
In another saucepan, steam the stalks for about 7 minutes and then add in the florets to steam for another minute or two.
Toss the strawberries and vegetables into the quinoa.
Whisk together the dressing ingredients and stir into the salad.
You can serve immediately or chill for a few hours.
This made about 5 cups of salad. Another hit. I didn’t get any of the leftovers from either of the salads I brought to this cookout.
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