Cooked - Strawberry Quinoa Salad With Pecan Brittle & Jalapeño Lime Vinaigrette

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Strawberry Quinoa Salad With Pecan Brittle & Jalapeño Lime Vinaigrette

1.0

1 cup cooked quinoa, cooled (⅓-½ cup dry)

5 oz (1 container) arugula, baby kale or spinach

1 cup sliced cucumber

1 pint strawberries, sliced

1 avocado, diced

½ cup toasted pecans or our pecan brittle (recipe below)

½ cup crumbled feta cheese

Half of a small jalapeño, deseeded and minced

⅓ cup olive or avocado oil

1 tsp lime zest

2 tbsp lime juice

½ tbsp honey

1 tsp kosher salt

1 cup pecans, roughly chopped

½ cup pumpkin seeds

¼ cup maple syrup

2 tsp olive oil

½ tsp salt

¼ tsp pepper

To make the brittle: preheat oven to 135C. Add all ingredients to a bowl and mix well to coat. Spread on a small baking sheet lined with parchment paper. Bake for 35 minutes, then remove from oven & let cool. Once cooled, break into small pieces. (You can speed up cooling process by placing it in the freezer for a few minutes)
Meanwhile, cook quinoa according to package directions and let cool. (Speed this up by transferring to a bowl, fluffing with a fork to release steam and refrigerate)
Whisk together all vinaigrette ingredients.
Assemble all salad ingredients in a large bowl and toss gently with vinaigrette. Enjoy!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions🧺PicnicsSummer Gatherings

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 117 weeks ago

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