A Lebanese Inspired Quinoa Salad You Will Love
The flavors in this quinoa salad are unexpected and pleasantly surprising. There's this soft punch that is nostalgic and exciting . . . Oh hello spring 2024 ????
Equipment
- Small pot to boil water
- Large bowl to mix the salad
- Small container for the dressing
- Measuring cups and spoons
- chopping knife
- Cutting Board
- mixing utensil
Ingredients
Quinoa Salad
- Quinoa - 1 cup
- Strawberries - (1) 16 oz cartons
- Avocado - 2 small / medium avocados
- Kale - 1 large bunch
- Pine Nuts - ¼ cup (or as desired)
- 100% Maple Syrup - 1 tsp (optional)
Homemade Balsamic Vinaigrette
- Balsamic Vinegar - 2 tsps
- Liquid Aminos - 2 tsps
- 100% Maple Syrup - 3 tsps
- Grapeseed Oil - 2 tbsps
- Minced Garlic - ½ tsp
- Mustard - 1 tsp
- Pink Himalayan Salt - 1 tsp
- Ground Black Pepper - 1 tsp
Instructions
- Gather all ingredients and equipment.
Quinoa Prep
- Rinse and drain the quinoa.
- Add the quinoa and 2-3 cups of water to a small pot.
- Bring to a boil and then reduce heat allowing the quinoa to simmer for 15 minutes.
Quinoa Salad Prep
- Wash and rinse the kale and strawberries well.
- Chop the kale, avocado and strawberries.
- Toss the kale, quinoa, avocado, pine nuts, strawberries, maple syrup, and balsamic vinaigrette in a large bowl until well combined.
Balsamic Vinaigrette Prep
- combine all ingredients into a small bowl and stir well until completely blended.
Notes
- feel free to use lettuce instead of kale.
- you can use soy sauce instead of liquid aminos and dijon mustard instead of plain mustard in the balsamic vinaigrette.