Fresh Strawberry Basil Quinoa Salad With Goat Cheese, Sunflower Seeds & Lemon Vinaigrette

Serving 6 people

25 min


  • basil leaf 1 large basil leaf, chopped
  • fresh basil 3-4 tablespoons chopped fresh basil (about 5-6 leaves)
  • garlic 1 clove garlic, minced
  • goat cheese 4 ounces crumbled goat cheese
  • ground pepper fresh ground pepper, to taste
  • honey 1 teaspoon honey or sugar
  • lemon juice 1/4 cup freshly squeezed lemon juice
  • olive oil 2 tablespoons olive oil
  • quinoa 3/4 cup organic quinoa, rinsed
  • salt 1/8 teaspoon salt
  • strawberries 1 1/4 cups quartered strawberries
  • sunflower seeds 1/4 cup roasted sunflower seeds (I buy mine from Trader Joe's)
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How to make it

  1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cups of water to a boil.
  2. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water.
  3. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.To make dressing: place olive oil, lemon juice, garlic, sugar/honey, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; fold into quinoa.Gently fold in strawberries and basil and any other add-ins you'd like such as chickpeas or chicken.
  4. Add salt or extra basil to taste.
  5. Place salad in refrigerator for few hours to let flavors marinate together. Once ready to serve, garnish salad with goat cheese, sunflower seeds and extra basil. I serve mine over a bed of spinach. Enjoy!