Refreshing Strawberry Basil Quinoa Salad with Goat Cheese, Sunflower Seeds & Lemon Vinaigrette

Ummm hi. I’m recovering from a meals coma – a deep and scary one. I guess that’s what happens when you go to food conferences in a city where there’s magical Mexican meals.
I can’t even think about anything except salad at this time! I need it. Because evidently I think that it’s okay to consume snow cream sandwiches how big is my encounter, buttery muffins for breakfast time, and ohhh I have no idea in regards to a million peanut butter m&ms (give or have a few).
I’ll be paying for my decisions for another week; however, with salads offering strawberries, goat cheese, quinoa, and crunchy sunflower seed products; I’m not sure I mind too much. Particularly when it’s tossed in my own absolute preferred lemon dressing.
Other optional add-ins that I’d suggest: chickpeas or pulled chicken white meat. You can serve this over spinach and pack it for your weekly lunches.
Anyway benefit from the goodness. I’ll be back again soon using a recap of the meals conference.
Prep period:
5 mins
Cook time:
20 mins
Total period:
25 mins
3-4 tablespoons chopped refreshing basil (about 5-6 leaves)
1/4 cup roasted sunflower seeds (I buy mine from Trader Joe’s)
4 ounces crumbled goat cheese
For lemon dressing:
1 clove garlic clove, minced
1/8 teaspoon salt
To create dressing: place olive oil, lemon juice, garlic, glucose/honey, basil, and salt in blender or meals processor. Mix/procedure for 10-15 seconds; fold into quinoa.
Lightly fold in strawberries and basil and some other add-ins you’d like such as chickpeas or chicken. Add salt or extra basil to taste. If you loved this short article and you wish to receive more info regarding italian stuffed zucchini boats with ground turkey please visit our own webpage. Place salad in refrigerator for few hours to allow flavors marinate collectively. Once ready to serve, garnish salad with goat mozzarella cheese, sunflower seeds and extra basil. I serve mine over a bed of spinach. Enjoy!
The salad is better the much longer you marinate it in the fridge, simply wait to add the goat cheese and sunflower seeds.
I’m from India and for us salads simply suggest chopping up few natural edible veggies and dressing it with some lemon juice, salt-pepper. But after having coming to the US I absolutely love the variety of salad options we have here and its own my fav meal to order when we consume out. I’ve tried my hands at producing salads in the home as well, but my dressing quality recipes generally flop out. This formula looks so simple and darn good. I would love to try it quickly.
Glad to have known about you through the Fortify community. I live in MN as well.

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