Strawberry, Quinoa, and Ricotta Salata Salad
Strawberry, Quinoa, and Ricotta Salata Salad is a vibrant and refreshing dish that perfectly balances sweet strawberries with nutty quinoa and creamy ricotta salata. Ideal for summer picnics or light dinners, this salad is not only visually stunning but also incredibly easy to prepare. With its harmonious blend of flavors and textures, it’s sure to impress your guests or brighten up your meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking, mixing
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 cup tri-color quinoa
- ½ cup ricotta salata, crumbled
- ¼ cup fresh mint leaves, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15 minutes until water is absorbed. Allow to cool.
- In a mixing bowl, combine sliced strawberries and chopped mint.
- Add lemon juice, olive oil, salt, and pepper to the strawberry mixture; stir gently.
- Fluff cooled quinoa with a fork and add to the mixing bowl. Gently combine all ingredients.
- Sprinkle crumbled ricotta salata over the top before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 11g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Substitute strawberries with blueberries or peaches for variety. For added protein, consider mixing in grilled chicken or chickpeas. Store leftovers separately in an airtight container for up to three days.