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

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Strawberry Quinoa Salad With Pecan Brittle & Jalapeño-Lime Vinaigrette

1.0

PECAN BRITTLE:

1 c pecans, roughly chopped

½ c pumpkin seeds

¼ c maple syrup

2 tsp olive oil

½ tsp salt

¼ tsp pepper

QUINOA:

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

JALAPENO-LIME VINAIGRETTE:

½ small jalapeño, deseeded and minced

⅓ c olive or avocado oil

1 tsp lime zest

2 Tbsp lime juice

½ Tbsp honey

1 tsp kosher salt

SALAD ASSEMBLY:

5 oz arugula, baby kale or spinach

1 c sliced cucumber

1 pint strawberries, sliced

1 avocado, diced

½ c Pecan Brittle or toasted pecans

½ c crumbled feta cheese

PECAN BRITTLE: Preheat oven to 275˚F. 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.)
QUINOA: 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.)
JALAPENO-LIME VINAIGRETTE: Whisk together all vinaigrette ingredients.
SALAD ASSEMBLY: Assemble all salad ingredients in a large bowl and toss gently with vinaigrette. Enjoy!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🧺PicnicsSummer Gatherings

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 115 weeks ago

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