Strawberry & Quinoa Summer Salad
Eat the RAINBOW with this delightful and refreshing salad. Seasonal red strawberries, deep purple cabbage, ruby pomegranate seeds, dark leafy greens, topped off with protein-packed quinoa. Combine this with a balsamic vinaigrette and you are set for the summer. I have a variation of this salad almost every day during the summer, and it never gets boring!Bon Appétit!
Ingredients
- 2 cups water
- 1 tbsp lemon zest
- 1 tsp salt
- 1 cup lettuce
- 1 cup purple cabbage
- 1 apple
- 1 small onion
- 1 red bell pepper
- 2 medium cucumbers
- 1 cup pomegranate seeds
- 1 1/2 cup quinoa
- 1 1/2 cup strawberries
- 1 tbsp sumac
Vinaigrette Dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 2 tsp honey
- 1 tsp apple cider vinegar
- 1 tsp mint flakes
- 1/2 tsp salt
- Pinch of black pepper
Instructions
- Rinse the quinoa with cold water.
- In a medium saucepan over medium heat, add the water, lemon zest, and 1 tsp salt and bring to a boil.
- Add the quinoa, lower the heat, cover the saucepan and let it simmer for 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and let the quinoa cool.
- Slice the strawberries and toss with the sumac.
- Chop the lettuce, cucumber, red bell pepper, and onion. Shred the cabbage and apple (squeeze some lemon juice on the apple and mix so they don't brown).
- In a medium bowl, combine everything except the sliced strawberries.
- Prepare the vinaigrette dressing by combining the EVOO, balsamic vinegar, ACV, honey, mint, salt & pepper. Toss the salad well with the dressing until all components are coated.
- Top with the sliced strawberries and serve.
