After the great "it tastes like Christmas" debacle of the Cherry Quinoa Salad it would have been easy to give up. But I knew I wanted a fun salad for our Easter get together and I had quinoa on the brain. Fine, cherries and yogurt didn't scream spring to my husband. There had to be a magical combination that would! What could be more springy than fresh strawberries? The ones in the store finally have some flavor again and they don't cost a million bucks like the bland winter berries seem to. They would be perfect in my Easter salad! Some fresh basil would add that bright herby flavor too. I really would have loved to use a crumbly cheese like gorgonzola or feta, but I knew some of my guests would have a hard enough time making the quinoa leap and I didn't want to push them too far. So, mozzarella would fit the bill nicely.
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.
This recipe is shared at Meal Plan Monday