Strawberry Quinoa Salad with Orange Vinaigrette
Try this Strawberry Quinoa Salad with Orange Vinaigrette recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- kosher salt
- freshly cracked black pepper
- balsamic vinegar
- extra virgin olive oil
- sliced almonds
- orange zest
- ginger
- freshly squeezed orange juice
- fresh strawberries quartered
- red quinoa
- couscous (i used pearl)
- basil leaves roughly chopped
- crumbled herbed goat cheese
- Carbohydrate 21.4135151666667 g
- Cholesterol 0 mg
- Fat 4.85761083333333 g
- Fiber 2.53549999290705 g
- Protein 5.0226905 g
- Saturated Fat 0.5068845 g
- Serving Size 1 1 Serving (55g)
- Sodium 27.1049583333333 mg
- Sugar 18.8780151737596 g
- Trans Fat 0.2921685 g
- Calories 148 calories
For the vinaigrette, whisk all the ingredients together in a small bowl. Cook quinoa and couscous according to package instructions. Remove from heat and fluff with fork. Transfer to a mixing bowl and allow to cool. Add strawberries and basil. Toss with vinaigrette until well coated. Season to taste. Place in the refrigerator for several hours to let the flavors develop. When ready to serve, add cheese, almonds, and more fresh basil. Schedule
