Strawberry, Quinoa and Feta Salad
from loveandlemons.com/2012/07/06/strawberry-quinoa-feta-salad/
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains honey
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup green onions chopped
- salad
- 1/2 teaspoon honey
- 1/4 cup fresh mint chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup sprouts
- 1 tablespoon champagne vinegar
- 2 chicken breasts boneless and skinless grilled
- 1 1/2 cup quinoa cooked (3/4c uncooked, plus 1 1/2c water)
- 3/4 cup strawberries sliced
- 1/3 cup walnuts toasted and chopped
- 2 cups baby salad greens
- lemon honey vinaigrette
- 1/2 clove fresh garlic, peeled minced (i used 1 whole clove and pasted it)
- Carbohydrate 121.894139045536 g
- Cholesterol 580.895000028214 mg
- Fat 49.0272479529641 g
- Fiber 15.9436301231609 g
- Protein 253.668098224834 g
- Saturated Fat 11.5495853927036 g
- Serving Size 1 1 Serving (1371g)
- Sodium 1085.93233843254 mg
- Sugar 105.950508922375 g
- Trans Fat 5.72290113915411 g
- Calories 1987 calories
1. Grill Chicken until no longer pink. Remove and let stand for 5-10 minutes. (or use rotisserie chicken) 2. Cook Quinoa. 3. While Quinoa is cooking, prep the vinaigrette. In a small bowl, whisk together the vinaigrette ingredients. 4. Toss all salad ingredients together and pour on the dressing. Taste and adjust seasoning to your liking. (For the salad greens, I used Romaine, cabbage and spinach) 5. This salad gets better as it sits and the flavors meld together. It may sit for 15-20 minutes before serving. Or make extra and have it for lunch the next day.
