Fresh new Strawberry Basil Quinoa Salad with Goat Cheese, Sunflower Seeds & Lemon Vinaigrette
Ummm hi. I’m recovering from a food coma – a deep and frightening one. I guess that’s what happens when you attend food conferences in a city where there’s magical Mexican food.
I can’t even think of anything except salad right now! I need it. Because evidently I think that it is okay to eat snow cream sandwiches how big is my face, buttery muffins for breakfast time, and ohhh I don’t know about a million peanut butter m&ms (provide or take a few).
I’ll be paying for my decisions for the next week; nevertheless, with salads that include strawberries, goat parmesan cheese, quinoa, and crunchy sunflower seed products; I’m uncertain I mind too much. Particularly when it’s tossed in my own absolute preferred lemon dressing.
Additional optional add-ins that I’d suggest: chickpeas or pulled chicken breast. You can serve this over spinach and pack it female weekly lunches.
Anyway enjoy the goodness. I’m going to be back again soon with a recap of the meals conference.
3-4 tablespoons chopped clean basil (about 5-6 leaves)
1/4 cup roasted sunflower seeds (I purchase mine from Trader Joe’s)
4 ounces crumbled goat cheese
For lemon dressing:
1 clove garlic clove, minced
1/8 teaspoon salt
To make dressing: place essential olive oil, lemon juice, garlic clove, sugar/honey, basil, and salt in blender or meals processor. Blend/process for 10-15 secs; fold into quinoa.
Carefully fold in strawberries and basil and some other add-ins you’d like such as for example chickpeas or chicken. Add salt or extra basil to flavor. Place salad in refrigerator for few hours to let flavors marinate collectively. Once ready to provide, garnish salad with goat cheese, sunflower seeds and extra basil. I serve mine over a bed of spinach. Enjoy!
The salad is better the much longer you marinate it within the fridge, just wait to add the goat cheese and sunflower seeds.
I’m from India and for us salads simply imply chopping up few uncooked edible veggies and dressing it with some lemon juice, salt-pepper. But after having arriving at the US I absolutely love the variety of salad options we have here and its own my fav food to order when we eat out. I have tried my hand at producing salads in the home too, but my dressing quality recipes often flop out. This recipe looks so basic and darn great. I would like to try it soon.
Glad to get known about you through the Fortify community. I reside in MN aswell.
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