STRAWBERRY, QUINOA AND FETA SALAD

STRAWBERRY, QUINOA AND FETA SALAD image

Yield 4 people

Number Of Ingredients 19

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SALAD
1 teaspoon olive oil
1/8 teaspoon kosher salt
1/3 cup quinoa, rinsed well and drained
1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
1 1/2 cups quartered or halved strawberries
1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
1/4 pound feta
liberal sprinkle of sliced roasted almonds
DRESSING
3 tablespoons finely chopped strawberries
1 1/2 teaspoons finely chopped shallot
1 tablespoon finely chopped fresh basil leaves
2 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt $
About 1/4 tsp. pepper $
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil

Steps:

1. Make salad: Heat oil with salt in a small saucepan over medium heat until fragrant, 2 minutes. Add quinoa and toast, stirring often, until it starts to turn golden in spots -- 4-6 minutes. Stir in 2/3 c water, cover and simmer 15 minutes. Turn off heat and let sit 5 minutes. Pour onto a plate to cool. Can be refrigerated until the next day. 2. Meanwhile, put remaining salad ingredients except cheese and almonds in a wide bowl and set aside. 3. Gently toss quinoa with 2 T dressing. Place on salad plates in a mound. Mix dressing with strawberry/salad ingredients. Surround or cover (your choice) quinoa with salad and sprinkle feta and almonds on the top.