Dressing:
1/4 cup (50 mL) fresh lemon juice
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) minced red onion
Salt and freshly ground black pepper
Salad:
3 cups (750 mL) cooked quinoa, cooled
1 cup (250 mL). julienned Ontario Cucumbers
1/2 cup (125 mL) shelled fresh Ontario Peas
1/3 cup (75 mL) julienned Ontario Radishes
1/3 cup (75 mL) finely chopped fresh Ontario Basil
1/4 cup (50 mL) finely chopped fresh Ontario Parsley
2 tbsp (25 mL) finely chopped fresh Ontario Mint
3 cups (750 mL) Ontario Baby Arugula
2 cups (500 mL) Ontario Strawberries, hulled and halved
1Dressing: In 1 cup (250 mL) jar with lid, combine lemon juice, olive oil, onion, and salt and pepper to taste; shake well. (Dressing can be prepared 24 hours in advance.)
3Salad: In large serving bowl, toss together quinoa, cucumbers, peas, radishes, basil, parsley and mint. Drizzle with dressing; toss again. Add arugula; toss until combined. Gently toss in strawberries. Serve immediately.
5Tip: To cook quinoa: In wire strainer, thoroughly rinse 1 cup (250 mL) quinoa. In medium saucepan, combine rinsed quinoa and 1-3/4 cups (425 mL) cold water; cover and bring to boil over high heat. Reduce heat to medium-low; simmer, covered, for 10 to12 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork. Cool before using in salad. Makes 3 cups (750 mL).
Ingredients
Dressing:
1/4 cup (50 mL) fresh lemon juice
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) minced red onion
Salt and freshly ground black pepper
Salad:
3 cups (750 mL) cooked quinoa, cooled
1 cup (250 mL). julienned Ontario Cucumbers
1/2 cup (125 mL) shelled fresh Ontario Peas
1/3 cup (75 mL) julienned Ontario Radishes
1/3 cup (75 mL) finely chopped fresh Ontario Basil
1/4 cup (50 mL) finely chopped fresh Ontario Parsley
2 tbsp (25 mL) finely chopped fresh Ontario Mint
3 cups (750 mL) Ontario Baby Arugula
2 cups (500 mL) Ontario Strawberries, hulled and halved
Directions
1Dressing: In 1 cup (250 mL) jar with lid, combine lemon juice, olive oil, onion, and salt and pepper to taste; shake well. (Dressing can be prepared 24 hours in advance.)
3Salad: In large serving bowl, toss together quinoa, cucumbers, peas, radishes, basil, parsley and mint. Drizzle with dressing; toss again. Add arugula; toss until combined. Gently toss in strawberries. Serve immediately.
5Tip: To cook quinoa: In wire strainer, thoroughly rinse 1 cup (250 mL) quinoa. In medium saucepan, combine rinsed quinoa and 1-3/4 cups (425 mL) cold water; cover and bring to boil over high heat. Reduce heat to medium-low; simmer, covered, for 10 to12 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork. Cool before using in salad. Makes 3 cups (750 mL).
Strawberry Arugula Quinoa Salad
