Servings: 8 1/2 cup
Ingredients
- 1 cup Quinoa dry
- 2 cups Water
- 1 oz spring mix lettuce or greens of your choice
- 2 cups strawberries quartered
- 3/4 cup crumbled feta cheese
Parsley Vinaigrette
- 1 Tbsp Red Wine Vinegar
- 3/4 tsp Dijon Mustard
- 1/4 tsp Salt
- 1/2 oz fresh parsley
- 3/4 tsp Brown Sugar
- 2 Tbsp Olive Oil
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Instructions
- Cook quinoa: In a pot, combine the quinoa and water and bring to a boil. Reduce heat to medium-high and continue cooking until all the water has been absorbed, ~10-15 minutes. Remove from heat and let steam for another 5 minutes. Fluff with a fork.
Parsley Vinaigrette
- Combine vinegar, mustard, salt, parsley, and brown sugar in a food processor. Stream in oil until emulsified.
- Mix the parsley vinaigrette with the quinoa. Just before serving, toss quinoa mixture with greens, strawberries, and feta.
Nutrition
Serving: 12cup | Calories: 150kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 175mg | Fiber: 2g
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