Fresh Strawberry Basil Quinoa Salad with Goat Cheese, Sunflower Seeds & Lemon Vinaigrette
Ummm hi. I’m recovering from a meals coma – a deep and scary one. I guess that’s what goes on when you go to food conferences within a city where there’s magical Mexican food.
I can’t even think about anything except salad right now! I need it. Because evidently I think that it’s okay to consume ice cream sandwiches the size of my encounter, buttery muffins for breakfast, and ohhh I don’t know in regards to a million peanut butter m&ms (provide or take a few).
I’ll be spending money on my decisions for another week; nevertheless, with salads that include strawberries, goat cheese, quinoa, and crunchy sunflower seeds; I’m not sure I mind an excessive amount of. Particularly when it’s tossed in my own absolute preferred lemon dressing.
Other optional add-ins that I’d suggest: chickpeas or pulled chicken breast. It is possible to serve this over spinach and pack it and also the weekly lunches.
Anyway enjoy the goodness. I’ll be back again soon using a recap of the meals conference.
3-4 tablespoons chopped fresh 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 food processor. Mix/procedure for 10-15 mere seconds; 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 sodium or extra basil to taste. Place salad in refrigerator for few hours to allow flavors marinate jointly. Once prepared to provide, garnish salad with goat mozzarella cheese, sunflower seeds and further basil. I serve mine over a bed of spinach. Enjoy!
The salad is 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 us salads simply imply chopping up few fresh edible vegetables and dressing it with some lemon juice, salt-pepper. But after having arriving at the united states I absolutely like the wide array of salad options we have right here and its my fav meal to order whenever we consume out. I’ve tried my hands at making salads at home as well, but my dressing formulas constantly flop out. This recipe looks so simple and darn good. I would like to try it shortly.
Glad to get known on the subject of you through the Fortify community. I live in MN as well.
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