It is strawberry season! We have been feasting on them every chance we get. We eat them by the bowlful and load up breakfast cereals, desserts, and salads with the delicious juicy berries.
This quinoa salad is a flavorful dish for summer and showcases the juicy strawberries perfectly. The basil came straight from our own organic garden. Our veganic sunflower seeds add just the right amount of crunch to finish it off.
1 cup quinoa
2 cups water
1/4 tsp salt
1 1/2 cups organic strawberries, quartered
1/3 cup One Degree Organic sunflower seeds
4 Tbsp basil leaves
1/4 cup freshly squeezed lemon juice
2 cloves garlic, minced
1 tsp raw cane sugar
2 large basil leaves, chopped
Pinch of salt
To cook quinoa: Measure out 1 cup quinoa and 2 cups water.
Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Drain.
In a sauce pan, stir in the quinoa, liquid and the salt and bring to a rolling boil.
Turn the heat down to the lowest setting. Cover and cook for 15 minutes, until the water is absorbed.
After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered. After 5 minutes, remove the lid and fluff the quinoa gently with a fork.
To make dressing: Combine all ingredients in a blender and process until completely combined and smooth.
In a large bowl gently combine the cooked quinoa strawberries and lemon dressing. Refrigerate for a few hours to let the flavors marinate together and intensify. Remove from the refrigerator and add the sunflower seeds and basil.