Strawberry Quinoa Salad with Pecan Brittle and Jalapeño Vinaigrette
Ingredients
- 1 cup cooked quinoa, cooled (1/3-1/2 cup dry)
- 5 oz arugula, baby kale or spinach
- 1 cup cucumber
- 1 pint strawberries
- 1 avocado
- 1/2 cup toasted pecans or pecan brittle
- 1/2 cup crumbled feta cheese
Vinaigrette
- Half of a small jalapeño, deseeded and minced
- 1/3 cup olive or avocado oil
- 1 tsp lime zest
- 2 tbsp lime juice
- 1/2 tbsp honey
- 1 tsp kosher salt
Pecan brittle
- 1 cup pecans, roughly chopped
- 1/2 cup pumpkin seeds
- 1/4 cup maple syrup
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
Preheat oven to 275°F. Mix pecan brittle ingredients in a bowl and spread on a parchment-lined baking sheet. Bake for 35 minutes, then cool and break into pieces.
Cook quinoa according to package directions and let it cool.
Whisk together all vinaigrette ingredients.
Assemble salad ingredients in a large bowl and toss gently with vinaigrette.
Tips
To speed up cooling of brittle, place it in the freezer for a few minutes.
To cool quinoa faster, transfer to a bowl, fluff with a fork, and refrigerate.
Add a grilled protein to make the salad more filling.
Pecan brittle is optional and can be substituted with toasted pecans.
