Strawberry-Pecan Quinoa Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the kitchen of Celeste Ward, , Birmingham, AL Ingredients:
4 cups water |
1 cup uncooked quinoa |
1/3 cup diced red onion |
1 tablespoon chopped fresh flat-leaf parsley |
3 tablespoons grapeseed oil |
1 tablespoon apple cider vinegar |
1 teaspoon lemon zest |
1 tablespoon fresh lemon juice |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 (4-oz.) package prosciutto, torn into strips |
1 tablespoon olive oil |
1 cup toasted pecan halves |
1 cup quartered fresh strawberries |
1 cup crumbled feta cheese |
1/2 cup loosely packed arugula |
Directions:
1. Bring water and quinoa to a boil. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover and let stand 10 minutes. Stir together onion, parsley, grapeseed oil, vinegar, lemon zest, lemon juice, salt, and pepper. Sauté prosciutto, in hot olive oil in a large nonstick skillet over medium heat 3 to 4 minutes or until slightly crisp; drain well. Toss together onion mixture, prosciutto, quinoa, pecan halves, strawberries, feta cheese, and arugula.
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