Quinoa & Strawberry Salad by Leslie Durso

I’m cooking for a luncheon charity event in a couple weeks and wanted to create a new tasty salad for it. Strawberries are always a colorful favorite for this time of year, so I started there and got cookin. I think it came out great! I can’t wait to serve it at my event. This would also be perfect served at a baby or bridal shower, Easter, or any springtime party! I hope you enjoy!

Springtime Quinoa and Strawberry Salad
Serves 8-10

1 cup dry quinoa
1 pint strawberries
1 cup chopped fresh spinach
1/2 cup shelled pistachios
1 cup edamame
1/4 cup chopped green onions
1 jalapeno, finely chopped (optional)
1 garlic clove, minced
1 tsp. whole grain mustard
2 tbsp. fresh lemon juice
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
6-8 tbsp. extra-virgin olive oil

Cook the quinoa in water according to the package instructions. Allow to cool to room temperature.
Place the cooked and cooled quinoa in a large bowl and stir in all the ingredients. Dress the salad when ready to serve.

For the dressing:
Whisk all the ingredients together in a small bowl or shake in a jar.


Leslie Signature 2016