Strawberry Mint Quinoa Salad (Oil-free, GF)
Summertime, and the living is easy with my strawberry mint quinoa salad! With a bright lime dressing and crunch from cucumber and almonds, this gluten-free, vegan salad makes dinner delicious with ease.
Servings: 4 servings
Ingredients
- 1 cup quinoa
- 1 .75 cups water
- 2 teaspoons finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon salt
- 1/2 of a hothouse English cucumber, washed, halved lengthwise and sliced.
- 3 cups strawberries (cleaned stemmed and quartered
- 1/2 cup roasted lightly salted whole almonds, coarsely chopped
- 1/2 cup packed fresh mint leaves torn
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes.
- Fluff the quinoa with fork, transfer to a large bowl and let cool completely.
- Add the lime zest, lime juice, and salt to the quinoa; toss to combine. Add the cucumber, strawberries, almonds and mint. Gently toss to combine.
Notes
Storage: The salad is best eaten right away. However, leftovers can be stored in an airtight container in the refrigerator for 1 day.
Nutrition
Calories: 200kcal | Carbohydrates: 37g | Protein: 7g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 282mg | Fiber: 6g | Sugar: 6g