Strawberry Quinoa Salad

By: Hannah Lee Leidy
Photo by Cameron Reynolds

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Serves 4

  • 1 pound fresh strawberries, washed and sliced
  • 1 cup cooked red quinoa, cooled
  • ¼ cup thinly sliced scallions
  • ½ cup grapefruit segments (supremes)
  • ½ cup sliced almonds, toasted
  • ½ cup thinly sliced Easter egg radish
  • ½ cup diced cucumber
  • ½ cup arugula, washed
  • ½ cup goat cheese
  • Salt and pepper to taste (very little salt as it kills the flavor of the strawberry)
  • Ginger Elderflower Dressing (recipe follows)

Arrange ingredients on platter any way you see fit then dress with ginger elderflower dressing.

Ginger Elderflower Dressing 

½ to 1 teaspoon grated fresh ginger, to taste
3 tablespoons elderflower syrup
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons champagne vinegar
4-5 large basil leaves
Pinch kosher salt
Fresh ground black pepper to taste
1 cup grapeseed oil 

Place all ingredients except oil in blender. Blend on medium speed to combine then slowly add oil. Taste and adjust seasoning. 

  • From Chef Teryi Youngblood of Passerelle Bistro, Greenville, South Carolina

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