Filed Under: Cooking, dressing, easy, Family, Food, healthy, Lunch, Salad, strawberry recipe, vegetable

Strawberry Arugula Quinoa Salad

Strawberries are an excellent summer berry, that when creatively combined with protein-packed quinoa, provide a tasty and filling salad for picnics, BBQs, light dinners or lunches

July 31st, 2014

Recipe and photography courtesy Foodland Ontario.

Strawberries are packed with vitamins and great to use in salads. Tip: When choosing strawberries, look for the ones with green leaves attached to the fruit. They should also have a distinct strawberry smell as berries not fully ripe will not give this fragrance off. Fresh strawberries are preferred over frozen.
Prep Time
20 minutes
  • 1/4 cup (50 mL) fresh lemon juice
  • 1/4 cup (50 mL) fresh lemon juice
  • 2 tbsp (25 mL) minced red onion
  • Salt and freshly ground black pepper
  • 3 cups (750 mL) cooked quinoa, cooled
  • 1 cup (250 mL). julienned Ontario Cucumbers
  • 1/2 cup (125 mL) shelled fresh Ontario Peas
  • 1/3 cup (75 mL) julienned Ontario Radishes
  • 1/3 cup (75 mL) finely chopped fresh Ontario Basil
  • 1/4 cup (50 mL) finely chopped fresh Ontario Parsley
  • 2 tbsp (25 mL) finely chopped fresh Ontario Mint
  • 3 cups (750 mL) Ontario Baby Arugula
  • 2 cups (500 mL) Ontario Strawberries, hulled and halved
  1. For dressing: In 1 cup (250 mL) jar with lid, combine lemon juice, olive oil, onion, and salt and pepper to taste; shake well. (Dressing can be prepared 24 hours in advance.)

  2. In wire strainer, thoroughly rinse 1 cup (250 mL) quinoa.

  3. In medium saucepan, combine rinsed quinoa and 1-3/4 cups (425 mL) cold water; cover and bring to boil over high heat.

  4. Reduce heat to medium-low; simmer, covered, for 10 to12 minutes or until water is absorbed.

  5. For salad: In large serving bowl, toss together quinoa, cucumbers, peas, radishes, basil, parsley and mint. Drizzle with dressing; toss again. Add arugula; toss until combined. Gently toss in strawberries. Serve immediately.

Nutrients Per Serving

1 Serving (when recipe serves 6): protein: 4 grams, fat: 10 grams, carbohydrate: 21 grams, calories: 185, fibre: 4 grams, sodium: 62 mg

Strawberry Arugula Quinoa Salad
Recipe and photography courtesy Foodland Ontario.

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