Basil and strawberries are a winning combination. The two summer favorites bring out the best in each other. In this recipe, they join with quinoa, feta and a tangy dressing to create a satisfying summer salad. The dish works as a tasty breakfast or lunch. For dinner, serve it as a side or pair it with some protein for a main dish.
PREP TIME
15 Min
COOK TIME
15 Min
SERVINGS
8
DIFFICULTY
Easy
Ingredients
- 3 cups water
- 1 ½ cups quinoa
- ¾ teaspoon salt, divided
- ⅓ cup lemon juice
- ⅓ cup extra-virgin olive oil
- 2 teaspoons pure maple syrup
- ½ teaspoon ground pepper
- 2 cups diced strawberries
- ½ cup chopped fresh basil
- ½ cup crumbled feta cheese
Directions
- Combine water, quinoa and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Let cool for 15 minutes.
- Meanwhile, whisk lemon juice, oil, maple syrup, pepper and the remaining 1/2 teaspoon salt in a large bowl.
- Add the cooked quinoa, strawberries, basil and feta to the dressing. Stir to combine.
Nutrition Facts
Servings: 8 | Calories: 247 | Total fat: 13g | Saturated fat: 3g | Carbohydrate: 26g | Protein: 6g | Fiber: 3g | Sodium: 309mg
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Strawberries and basil
Recipe provided by ThedaCare Outpatient Nutrition and Diabetes Education, courtesy of eatingwell.com
ThedaCare is pleased to offer nutrition and diabetes care. If you’d like to connect with a registered dietitian or diabetes educator, ask your care team for a referral.
