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Strawberry Quinoa Salad with Pecan Brittle

A vibrant salad combining protein-rich quinoa, sweet strawberries, crunchy pecan brittle, and a zesty lemon dressing. Ideal for summer picnics and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa Rinse thoroughly under cold water.
  • 2 cups water Can substitute with vegetable or chicken broth.
  • 1/4 teaspoon salt Adjust to taste.
  • 2 cups strawberries, hulled and sliced Choose ripe, juicy strawberries.
  • 1 cup cucumber, diced English cucumbers work well for sweetness.
  • 1/4 cup red onion, finely chopped Soak in water to reduce sharpness.
  • 1/2 cup feta cheese, crumbled Use tofu feta or omit for dairy-free.
  • 1/4 cup fresh mint leaves, chopped May substitute with basil or parsley.
  • 3 tablespoons olive oil Use high-quality extra virgin olive oil.
  • 2 tablespoons lemon juice Freshly squeezed is recommended.
For the Pecan Brittle
  • 1/4 cup honey Can substitute with maple syrup for vegan option.
  • 1 cup granulated sugar Essential for creating the pecan brittle.
  • 2 tablespoons water To help dissolve the sugar.
  • 1 cup pecans Feel free to use other nuts.
  • 1/4 teaspoon salt For seasoning.

Method
 

Preparation
  1. Begin by rinsing the quinoa under cold water in a fine-mesh sieve. Rinse until the water runs clear, then drain thoroughly.
  2. In a saucepan, bring the water and 1/4 teaspoon salt to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed.
  3. Remove from heat, let it rest covered for 5 minutes, then fluff with a fork and transfer it to a bowl to cool.
Preparing the Pecan Brittle
  1. Line a baking sheet with parchment paper. In a small saucepan over medium heat, combine sugar, 2 tablespoons of water, and honey.
  2. Stir gently until the sugar has dissolved completely, then stop stirring and let the mixture cook undisturbed until it turns a deep amber color.
  3. Quickly stir in the pecans and 1/4 teaspoon salt. Immediately pour the hot mixture onto your prepared baking sheet and spread it out to cool.
  4. Once hardened, break it into irregular shards.
Combining and Serving
  1. In a large bowl, combine cooled quinoa, sliced strawberries, diced cucumber, finely chopped red onion, crumbled feta cheese, and chopped mint. Toss gently to mix.
  2. In a small bowl, whisk together olive oil and lemon juice. Toss over the salad, season with salt and pepper to taste.
  3. Just before serving, sprinkle the pecan brittle on top for added crunch.

Notes

Store salad in the refrigerator for up to 3 days; keep the pecan brittle at room temperature to maintain crunch. Consider adding a drizzle of balsamic glaze before serving for extra freshness.