Sassy Strawberry Quinoa Salad
Try this Quinoa Salad! Packed with healthy carbs from berries and cucumbers, plant protein from quinoa, chickpeas, and pumpkin seeds, and wholesome fats in our homemade white balsamic dressing, this salad fuels your busy day. It's fiber-filled and perfect for weekday lunches on the go, boasting a calorie count of 296. Stay satisfied, energized, and nourished with this waistline-friendly delight.
Print Recipe
Pin Recipe
Ingredients
White Balsamic Vinaigrette
- ¼ cup 60 ml extra virgin olive oil, plus more for chickpeas
- 2 tbsp 30 ml white balsamic vinegar
- 1 tsp agave - add more to desired sweetness
Salad
- 1 tsp extra virgin olive oil - plus more as needed
- 1 15-oz [425-g] can chickpeas, rinsed and drained
- Salt and pepper to taste
- ½ tsp garlic powder - optional
- 4 cups 120 g fresh spinach
- 4 cups 268 g fresh kale leaves
- 1½ cups 278 g quinoa, cooked
- 2 cups 266 g sliced and quartered cucumbers
- 1 cup 166 g sliced strawberries
- 2 tbsp 18 g roasted pumpkin seeds
Instructions
- To prepare the White Balsamic Vinaigrette, in a small bowl whisk the olive oil, white balsamic vinegar and agave. Set aside.
- To make the salad, warm a large skillet over medium heat. Add the olive oil and when it is warm, add the chickpeas and season with salt, pepper and garlic powder (if using). Cook, stirring often, for 7 to 10 minutes, until the chickpeas are crisp and golden. Set them aside to cool.
- Add about one quarter of the spinach and kale to each of four salad bowls. Top each bowl with about one quarter of the cooked and cooled quinoa and crispy chickpeas. Add one quarter of the cucumbers, strawberries and pumpkin seeds to each bowl. Drizzle with about 2 tablespoons (30 ml) of dressing per salad and toss, and add more dressing to taste. Season with salt and pepper and enjoy.
- If packing this for a to-go lunch, store with the dressing on the side until ready to serve.
Tried this recipe?Let us know how it was!