New 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 inside a town where there is magical Mexican food.

I can’t even think of anything except salad at this time! I want it. Because apparently I think that it’s okay to consume snow cream sandwiches how big is my encounter, buttery muffins for breakfast time, and pig feet vs ham hocks ohhh I don’t know about a million peanut butter m&ms (give or take a few).

I’ll be paying for my decisions for another week; however, with salads offering strawberries, goat cheese, quinoa, and crunchy sunflower seed products; I’m not sure 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 white meat. It is possible to serve this over spinach and pack it female weekly lunches.

Anyway enjoy the goodness. I’ll be back soon with a recap of the food conference.

Prep time:

5 mins

Cook time:

20 mins

Total period:

25 mins

Ingredients

3-4 tablespoons chopped fresh basil (about 5-6 leaves)

1/4 cup roasted sunflower seeds (I buy mine from Investor Joe’s)

4 ounces crumbled goat cheese

For lemon dressing:

1 clove garlic, minced

1/8 teaspoon salt

Instructions

To make dressing: place essential olive oil, lemon juice, garlic, glucose/honey, basil, and sodium in blender or food processor. Blend/process for 10-15 secs; fold into quinoa.

Gently 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 flavor. Place salad in refrigerator for few hours to allow flavors marinate jointly. Once prepared to provide, garnish salad with goat cheese, sunflower seeds and extra basil. I serve mine more than a bed of spinach. Enjoy!

The salad is better the longer you marinate it in the fridge, simply wait to add the goat cheese and sunflower seeds.

I’m from India and for us salads simply imply chopping up few natural edible veggies and dressing it with some lemon juice, salt-pepper. But after having coming to the united states I absolutely like 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 hand at producing salads at home as well, but my dressing meals always flop out. This formula looks so basic and darn great. I would like to try it shortly.

Glad to get known about you with the Fortify community. I reside in MN aswell.