Summer Quinoa Salad

Adding in avocado, strawberries, and fresh mint would scream summer yet be cool and refreshing; chickpeas would add another protein punch to the dish and toasted coconut and walnuts would provide a hint of toasted nutty appeal. All of this topped with crumbled goat cheese and fresh squeezed lime vinaigrette would capture everything that I wanted and more. The preparation was simple and the protein-packed nutritious dish was refreshing and satisfying.

Course Salads

Cuisine American

Keyword avocado, goat cheese, lime, quinoa, strawberries

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 Servings

Author Kath Younger

Ingredients

1 cup dry red quinoa
1 chopped avocado
1 cup chopped strawberries
½ can chickpeas rinsed
3 Tbsp. toasted shredded coconut
3 Tbsp. toasted walnuts
4-5 minced fresh mint leaves
Crumbled goat cheese

Lime Vinaigrette

2 Tbsp olive oil
2 Tbsp apple cider vinegar
Juice of half a lime
½ teaspoon honey
Zest of ½ lime
Pinch of mint

Instructions

1. Cook 1 cup of red quinoa following directions on the package
2. Chop avocado, strawberries, and mint to be stirred in the quinoa.
3. Toast the coconut and walnuts in a 350 degree oven for 2-4 minutes.
4. Whisk together ingredients for vinaigrette.
5. Stir in ingredients and vinaigrette into the quinoa.
6. Top with extra toasted coconut and walnuts along with crumbled goat cheese.