strawberry fields forever
In the summertime, barbecue – brats, cheeseburgers, ribs – are all great, but the often overlooked side dishes are usually the brightest stars for me. And the reason they’re overlooked isn’t always surprising – your run-of-the mill coleslaw, potato salad, and steamed veggies are always the most exciting. That’s why you should make it your mission this barbecue season (and those in the future) to level up your side dish game. This strawberry & cucumber quinoa salad is the perfect example. It’s light, refreshing, nutritious, and looks beautiful with its vibrant colors. And you know the best part? It’s super easy to make. You won’t be slaving away in the kitchen while everyone is drinking on the patio, and you can actually participate in the yard games this time.
⟶ the recipe
strawberry & cucumber quinoa salad
ingredients
1 ½ cups quinoa
3 cups water
⅓ cup lemon juice
⅓ cup extra-virgin olive oil
2 teaspoons maple syrup
Salt and pepper
2 cups sliced strawberries
1 seedless cucumber, sliced
½ cup chopped fresh basil
½ cup crumbled feta cheese
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
6-8 servings
instructions
Combine water and quinoa in a medium pot over high heat. Once water begins to boil, reduce heat to a simmer, and cook until quinoa has absorbed all the water, about 12 minutes. Remove from heat, fluff with a fork, and set aside to cool for about 15-20 minutes.
Meanwhile, whisk lemon juice, olive oil, and maple syrup together in a small bowl. Season with salt and pepper to taste.
In a large bowl, stir together the cooked quinoa, sliced strawberries, cucumber, and basil. Toss in the dressing and feta cheese.
⟶ recipe notes
- Usually, the instructions on quinoa say to cook it covered, but I have no idea why. I cook quinoa uncovered, and then cover it for a few minutes off the heat once it’s absorbed almost all the water. This method keep it from getting mushy and from overflowing in the covered pot
⟶ modifications
- I love the combination of strawberries and basil in the recipe, but you can use a different fruit as well, as long as it’s fresh! Blueberries and blackberries would both be nice
⟶ make it ahead
- If you can, making the quinoa early will save a lot of time if you’re whipping it up quickly or serving a large amount of guests. This also helps ensure that it will be nice and cold once you mix in the strawberries and cucumbers. Just be sure to store it refrigerated in a tightly sealed container until use
