Spring salad with quinoa and strawberries

If it’s Spring where you are, then (a) lucky you and (b) I have something for you to make!

I keep thinking we are finally finallllly out of Winter here, but we keep having these cold/rainy storms pass through. It’s a bummer, but I’m definitely living it up when the sun does come out long enough to allow for some outside time. It’s funny how 60 degrees at the end of Winter is so different than 60 degrees at the end of Fall. My perspective is so warped after sucking it up through bike rides in sub freezing temps. If the thermostat says it’s over 50 I’m like hallelujahhhhhhh.

In the meantime, I have Kyle’s strawberries.

Fake it til you make it, yo.

Ready to go? Of course you are!

Spring Salad with Quinoa and Strawberries

Ingredients:

• 1 1/2 cups quinoa
• 3-4 cups leaf lettuce
• 1 cup sliced strawberries
• 1/2 cup shaved pecorino romano
• 1/2 cup roasted pistachios
• balsamic vinaigrette

Directions:

Cook quinoa (using 2 1/2-3 cups water for the 1 1/2 cups grain) with a pinch of salt until cooked through.

Meanwhile make the dressing:

• 1/2 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 1 tsp dijon mustard
• 1 tsp maple syrup
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

To assemble, toss the green in the dressing. Fold in quinoa, adding more dressing as needed. Top with pistachios, cheese, and berries.

This salad would also be awesome with a salty crumbly feta, if you’re in the mood for that.

It would also be good with stone fruit (peaches, nectarines, cherries, etc) to extend the seasonality of this recipe into Summer.

As always, enjoy!