Fresh new Strawberry Basil Quinoa Salad with Goat Cheese, Sunflower Seeds & Lemon Vinaigrette
Ummm hi. I’m dealing with a meals coma – a deep and scary one. I guess that’s what goes on when you go to food conferences in a city where there’s magical Mexican meals.
I can’t even think of anything except salad right now! I need it. Because apparently I think that it’s okay to eat snow cream sandwiches how big is my encounter, buttery muffins for breakfast, and ohhh I have no idea in regards to a million peanut butter m&ms (provide or have a few).
I’ll be spending money on my decisions for another week; however, with salads that include strawberries, goat parmesan cheese, quinoa, and crunchy sunflower seed products; I’m not sure I mind too much. Especially when it’s tossed in my absolute favorite lemon dressing.
Additional optional add-ins that I’d suggest: chickpeas or pulled chicken white meat. It is possible to serve this over spinach and pack it and also the weekly lunches.
Anyway benefit from the goodness. I’m going to be back soon with a recap of the food conference.
3-4 tablespoons chopped refreshing basil (about 5-6 leaves)
1/4 cup roasted sunflower seeds (I purchase mine from Investor Joe’s)
4 ounces crumbled goat cheese
For lemon dressing:
1 clove garlic, minced
1/8 teaspoon salt
To create dressing: place essential olive oil, lemon juice, garlic, glucose/honey, basil, and salt in blender or food processor. Blend/process for 10-15 mere seconds; fold into quinoa.
Softly fold in strawberries and basil and every other add-ins you would like such as for example chickpeas or chicken. Add sodium or extra basil to taste. Place salad in refrigerator for few hours to allow flavors marinate together. Once ready to provide, garnish salad with goat mozzarella cheese, sunflower seeds and further basil. I serve mine more than a bed of spinach. Enjoy!
The salad is way better the longer you marinate it in the fridge, just wait to add the goat cheese and sunflower seeds.
I’m from India and for all of us salads simply suggest chopping up few natural edible vegetables and dressing it with some lemon juice, salt-pepper. But after having arriving at the united states I absolutely love the wide array of salad choices we have here and its own my fav meal to order whenever we consume out. I have tried my hands at producing salads in the home too, but my dressing formulas usually flop out. This formula looks so simple and darn great. I would love to try it quickly.
Glad to have known on the subject of you through the Fortify community. I reside in MN as well.
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