Strawberry Burrata Quinoa Salad
User Reviews
5
Strawberry Burrata Quinoa Salad
Description
This salad starts with cooked quinoa, cooled and tossed with a honey lemon vinaigrette made from lemon juice, honey, minced garlic, salt, pepper, and olive oil. The lemon and honey dressing adds a light sweetness and acidity that complements the mild nutty flavor of quinoa.
Fresh strawberries and a ball of creamy burrata cheese contribute juicy sweetness and rich creaminess, respectively. A combination of fresh basil, mint, and other herbs like parsley or chives gives herbal brightness and contrast. Freshly grated lemon zest and cracked black pepper enhance the salad’s aromatic profile. Chopped roasted and salted pistachios add texture and a savory counterpoint.
The salad benefits from seasoning adjustments to balance flavors as desired. It can be assembled ahead but is best served fresh to keep the strawberries vibrant. Serving it chilled makes for a refreshing accompaniment or light main dish, suitable for brunch or lunch.
Ingredients
- 2 1/2 cups quinoa cooked
- 2 cups strawberry hulled and sliced
- 1 teaspoon lemon zest freshly grated
- 1 burrata cheese ball
- ¼ cup basil fresh leaves
- ¼ cup mint leaf fresh
- 2 to 3 tablespoons herbs like parsley, chives, etc, fresh
- black pepper freshly cracked
- 1/4 cup pistachio I like roasted +salted pistachios, chopped
honey lemon vinaigrette
- 2 tablespoons lemon juice freshly squeezed
- 1 1/2 tablespoons honey
- 1 garlic minced, clove
- 1 pinch salt
- 1 pinch black pepper
- 1/3 cup extra virgin olive oil
Instructions
- Cook the quinoa according to the directions (it’s usually 1 cup quinoa to 2 cups liquid, simmering for about 15 minuteand let it cool.
- Once the quinoa is cooled, toss it with 2 to 3 tablespoons of the lemon dressing. You can do this based on your preference – add more if you want, or add it on after you make the entire salad!
- Stir in the strawberries, some of the fresh herbs, the lemon zest, a few cracks of black pepper and the burrata cheese. Stir in any remaining herbs and add on more dressing if you wish. Toss on the chopped pistachios.
- Taste and season the salad with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
- This stores great in the fridge for a day or so, but if making it for a party, I’d assemble the salad right before leaving so the berries are fresh!
honey lemon vinaigrette
- To make the vinaigrette, whisk together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil until the dressing is emulsified. Drizzle it over the quinoa and use any extras for serving.
User Reviews
Overall Rating
5
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