I used pistachios on top because I love the color and Matt actually ate them. Usually he won't eat anything with nuts, so I figured we would stick with what was working. Though I think pecans or walnuts would be great here too. In the end I finally had a quinoa salad that screamed spring!
Springtime Strawberry Quinoa Salad
1 cup quinoa, uncooked (I used a mix of red and white)
1 lb slice strawberries
1 bunch fresh basil, chopped
8 oz mozzarella, cubed
1/3 cup balsamic vinegar
2 1/2 T olive oil
1 tsp salt
1/2 cup shelled pistachios
- Cook quinoa according to package directions. Allow to cool, then chill in the refrigerator.
- When ready to serve, toss chilled quinoa with strawberries, basil, and cheese.
- In a small bowl, mix together vinegar, oil and salt. Pour over quinoa mixture and stir to coat.
- Top with pistachios and serve cold or at room temperature.