This summery salad would be great to take to a picnic or barbecue. It will please all eaters alike. The salad is loaded with all different kinds of textures and flavors. Freshness from the baby greens, sweetness from the strawberries and sweet peas, little pops from the cooked quinoa, creaminess from the cannellini beans. Oh, and do not forget the crunch from the sliced almonds and the extra strawberry flavor in the vinaigrette. The vinaigrette reminds me of strawberry lemonade. It is colorful and inviting whispering seductively to all to come and partake.
Quinoa:
- 1 c quinoa, rinsed
- 2 c water
- 1 tsp All-purpose Seasoning
In a large Dutch oven bring quinoa, water and all-purpose seasoning to a boil. Reduce heat and cook until water is absorbed and quinoa looks like it has little rings. Remove from heat and let cool. Fluff quinoa with a fork.
Strawberry Baby Greens Quinoa Salad:
- 5oz. Baby Greens
- 2 (15oz.) cans canellini beans, drained, rinsed
- 2 c sweet peas, fresh or thawed frozen
- 1 1/2 c strawberries, sliced
- 1/2 c almonds, sliced
- Strawberry Vinaigrette
Assemble all ingredients and gentle toss together in a large bowl.
Serve. Eat. Enjoy.
