So I’ll admit it: I eat salads for everything but the leafy greens. I can’t be the only one, right? The best parts of a salad are the toppings — cucumbers, tomatoes, bacon, you name it — so naturally my fork goes there first. Then, I’m faced with a pile of abandoned lettuce leaves which make me wonder why I even ordered a salad in the first place.
Now that we’ve gotten that out of the way, believe me when I say that this Strawberry, Arugula, and Quinoa salad is different. It’s different, yea it’s different…(sorry not sorry). It’s basically part quinoa bowl, part salad. Including the time to cook the quinoa, this salad comes together in just 30 minutes and has all kinds of good flavors going on. The sweet strawberries and honey-mustard dressing taste so good with salty goat cheese and peppery arugula. Throw in some toasted almonds for some crunch and you’re set with a not-so-typical salad. P.S. The thinly sliced onions soak up the dressing, making them a bit milder, but you can leave’m out if onions aren’t your thang.
This salad travels well so definitely consider making this for a potluck or picnic. You’ll want to make it the same day you serve it, as the arugula will wilt past a day or so. Consider adding some chicken to step this up to a dinner salad.
Make our Strawberry, Arugula and Quinoa Salad recipe? Show us how it turned out by using #confettikitchen on Instagram!
What You Need
1 cup quinoa
1 small red onion
2 cups strawberries
4 cups arugula
⅓ cup sliced almonds
¼ cup crumbled goat cheese
2 teaspoons fresh thyme
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Bowls: small, large
Preheat oven to 350 degrees F for the sliced almonds.
Rinse the quinoa under running water with the colander to remove any debris. Place 1 cup of quinoa and 2 cups of water in a medium saucepan and bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked and liquid has been absorbed.
While the quinoa is cooking, toast the almonds. Place the almonds on a sheet tray in a single layer and bake for 10 minutes. They’re ready when they have a golden color — set a timer so you don’t burn them!
As the quinoa cooks and the almonds toast, prep your dressing and other ingredients:
- Finely chop thyme.
- In a small bowl, combine thyme, olive oil, juice from 1 lemon, honey, Dijon mustard, salt and pepper. Use a fork or whisk to stir, and set aside.
- Thinly slice the red onion.
- Remove stems from the strawberries and cut in half.
Once the quinoa has cooled completely, transfer it to a large bowl. Add sliced red onion, strawberries, arugula, almonds, goat cheese, and dressing. Gently toss to coat.
Going for kale? If substituting kale for arugula, add the dressing to the kale first and toss to coat. The kale needs a little bit more time to soak up the dressing.
Have leftover chicken? Upgrade this to a dinner salad by adding shredded or diced chicken!