Quinoa Salad with Strawberries, Crispy Prosciutto,
Toasted Pecans & Feta
Ingredients:
For the Dressing:
1/3 cup red onion, finely minced
3 Tbsp. grapeseed oil
1 Tbsp. fresh lemon juice
1 Tbsp. apple cider vinegar
1 Tbsp fresh parsley, chopped
1 tsp. lemon zest
A pinch of salt
Freshly ground black pepper, to taste
For the Salad:
1 cup quinoa, rinsed
1 Tbsp butter
4 oz. prosciutto, torn into small pieces
1 Tbsp. extra virgin olive oil
1 cup pecans, shelled (or you could do candied pecans!)
1/2 cup arugula
1 cup quartered strawberries
1 cup crumbled feta cheese
Directions:
Preheat the oven to 350 degrees F.
Add all of the dressing ingredients to a small bowl, and
whisk well to combine. Set to the side.
Combine 1 cup quinoa with 2 cups of water in a medium
saucepan and bring to a boil. Add 1
tablespoon of butter and stir well. Turn
heat to low, cover and simmer for 15 minutes.
Remove from heat and let cool for 5 minutes.
While the quinoa is cooking, add 1 tablespoon of extra
virgin olive oil to a large skillet over medium heat. Add the prosciutto and sauté for
approximately 3 - 4 minutes, or until the prosciutto becomes slightly crispy. Remove to a paper towel -lined plate.
Next, lightly spritz a baking sheet with cooking spray
and spread the pecans on the baking sheet in a single layer. Place on the middle rack in the preheated
oven and bake for 5 minutes, or until the pecans become aromatic. Keep a close eye on the pecans, as they will
burn quickly.
Fluff the quinoa with a fork and pour into a large
bowl. Add the arugula while the quinoa
is still warm and stir well, allowing the arugula to wilt slightly. Next, add the prepared dressing, sautéed
prosciutto, toasted pecans and strawberries.
Carefully fold in the feta cheese, and serve immediately.
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