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This light summer salad was inspired by the one we are serving at the Wine Spectator Greystone Restaurant (@dineatgreystone) with a few modifications to make it easier to prepare at home. Salty feta and crispy quinoa balance out the sweet strawberries and corn. Use your favorite salad mix - here I did a 50/50 baby arugula and spinach. One serving is a powerhouse of nutrition! It's "High In" vitamins A, C and K, calcium, folate, phosphorus and manganese.

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Strawberry Feta Salad with Crispy Quinoa

July 14, 2015

30 min or less active, appetizer, gluten-free, main, side, summer

This light summer salad was inspired by the one we are serving at the Wine Spectator Greystone Restaurant (@dineatgreystone) with a few modifications to make it easier to prepare at home. Salty feta and crispy quinoa balance out the sweet strawberries and corn. Use your favorite salad mix - here I did a 50/50 baby arugula and spinach. One serving is a powerhouse of nutrition! It's "High In" vitamins A, C and K, calcium, folate, phosphorus and manganese.


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Information

Servings: 4
Time: About 25 minutes active; 70 minutes total
Price: About $11.15 total; $2.80 per serving
Nutrition (per serving):
Calories: 188.8
Protein: 11.5g
Fat: 7.5g
Saturated fat: 4.3g
Carbohydrates: 21.3g
Fiber: 3.3g
Sodium: 685.3mg
Cholesterol: 27.5mg
High In:
Good Source:
Low In:

Ingredients

  • 1/4 cup quinoa
  • 1/2 tsp lemon zest
  • 1/2 tsp salt, divided
  • 1 ear corn, stripped of kernels
  • 1 container nonfat plain Greek yogurt
  • 1/4 cup minced mixed fresh herbs, such as basil, oregano, thyme
  • Juice of one lemon
  • 2 Tbsp minced shallots
  • 1 Tbsp dijon mustard
  • 5 oz salad mix
  • 1/2 lb strawberries, quartered
  • 1/4 lb feta cheese, crumbled

Preparation

  1. Preheat oven to 350 degrees F.
  2. In a small pot, add quinoa, 1/2 cup water, lemon zest and 1/4 tsp salt. Bring to a boil over medium heat, then turn to low and cover. Cook 15 minutes, then remove from heat and let stand, covered, 5 minutes.
  3. Spray a cookie sheet lined with foil with cooking spray. Spread the quinoa out on to the sheet and spray it again with cooking spray. Put in the oven for 15 minutes to dry - shaking the sheet every 5 minutes. Remove and let cool.
  4. Meanwhile bring a small pot of water to a boil. Add corn kernels and cook 1 minute. Remove from heat, strain into a colander and then add the colander to an ice bath to shock the corn. Set aside.
  5. Whisk together the yogurt, herbs, lemon juice, shallots, mustard and 1/4 tsp salt. Set dressing aside.
  6. To assemble the salad, add greens, strawberries, feta and corn to a large bowl. Add as much dressing as desired and toss well. Spoon into a serving bowl and sprinkle quinoa over top. Serve immediately.

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