Red quinoa and strawberries are a match made in heaven in this savory sweet salad from children’s musician Bari Koral. “This is a light and refreshing salad which, once the quinoa is prepared, takes very little time to make,” says Bari. “The crunch of granola also adds a lot of flavor and texture to the dish.” This salad makes for a great simple summer supper, and also works great as left overs.
Red Quinoa Salad
1 cup cooked Red Quinoa (directions below)
2-3 cups fresh spinach, mesclun, or arugula
2-4 tbsp. dry roasted nuts such as almonds, pecans or walnuts (to dry roast, roast nuts in a pan for 3-5 minutes till fragrant)
small amount of cheese such as feta or cheddar
avocado, tomato, apples, strawberries
scallions, and fresh herbs such as basil, parsley or cilantro
1-2 tbsp. good quality balsamic
1 -2 tbsp. good quality olive oil
Mix salad together and season with a little more sea salt and fresh ground pepper. Don’t overdress the salad. Top salad with 3 tbsp. good quality crunchy granola.
*To prepare quinoa:
Put 1 cup quinoa and 2 cups water in sauce pan with 1 good size pitch of sea salt. Bring to boil and then simmer for 15-18 minutes. Remove from heat and let sit for at least 5 minutes. Serve hot or cold.