When it comes to creating a vibrant and healthy dish that delights the senses, Strawberry Quinoa Salad with Pecan Brittle & Jalapeño Lime Vinaigrette stands out.
This salad is a harmonious blend of sweet strawberries, creamy avocado, nutty quinoa, and peppery greens, all enhanced by the unique crunch of pecan brittle and the zesty kick of a jalapeño lime vinaigrette.
It’s a perfect choice for a summer lunch, a light dinner, or a potluck favorite. Let’s dive into the recipe and explore each delicious component.
Ingredients
For the Salad:
- 1 cup cooked quinoa, cooled (1/3-1/2 cup dry)
- 5 oz (1 container) arugula, baby kale, or spinach
- 1 cup sliced cucumber
- 1 pint strawberries, sliced
- 1 avocado, diced
- 1/2 cup toasted pecans or pecan brittle (recipe below)
- 1/2 cup crumbled feta cheese
For the 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
For the Pecan Brittle (optional):
- 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
This Strawberry Quinoa Salad is not just another salad. It’s an explosion of flavors and textures that will make your taste buds dance.
The juicy sweetness of strawberries combined with the creamy richness of avocado, the nutty crunch of quinoa, and the spicy zing of the jalapeño lime vinaigrette create a symphony of taste.
Topped with pecan brittle, this salad becomes a feast for both the eyes and the palate.
Step 1: Prepare the Pecan Brittle
Preheat your oven to 275˚F.
This step will ensure your pecan brittle is perfectly crisp and golden.
In a bowl, combine 1 cup of chopped pecans, 1/2 cup of pumpkin seeds, 1/4 cup of maple syrup, 2 teaspoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Mix well until all the ingredients are thoroughly coated.
Spread the mixture evenly on a baking sheet lined with parchment paper.
Bake for 35 minutes, stirring once halfway through to ensure even cooking.
Remove the brittle from the oven and let it cool completely.
To speed up the cooling process, you can place the baking sheet in the freezer for a few minutes. Once cooled, break the brittle into small pieces.
Step 2: Cook and Cool the Quinoa
While the pecan brittle is baking, cook your quinoa according to the package directions.
Typically, this involves rinsing the quinoa under cold water, combining it with water in a saucepan, bringing it to a boil, then reducing the heat and simmering for about 15 minutes until the water is absorbed and the quinoa is tender.
Once cooked, transfer the quinoa to a large bowl. Fluff it with a fork to release steam and allow it to cool.
To speed up the cooling process, you can refrigerate it for a few minutes.
Step 3: Prepare the Vinaigrette
In a small bowl, whisk together half of a minced jalapeño, 1/3 cup of olive or avocado oil, 1 teaspoon of lime zest, 2 tablespoons of lime juice, 1/2 tablespoon of honey, and 1 teaspoon of kosher salt.
Whisk until the ingredients are well combined and the vinaigrette is smooth and emulsified.
The jalapeño lime vinaigrette adds a refreshing and slightly spicy note that perfectly balances the sweetness of the strawberries and the richness of the avocado.
Step 4: Assemble the Salad
In a large salad bowl, combine the cooled quinoa, 5 ounces of your chosen greens (arugula, baby kale, or spinach), 1 cup of sliced cucumber, 1 pint of sliced strawberries, 1 diced avocado, and 1/2 cup of crumbled feta cheese.
Gently toss the ingredients to mix them well.
This ensures that every bite of the salad will have a bit of each delicious component.
Step 5: Add the Pecan Brittle
Add 1/2 cup of the pecan brittle pieces to the salad.
The pecan brittle provides a delightful crunch and a touch of sweetness that complements the fresh ingredients beautifully.
Step 6: Dress the Salad
Drizzle the jalapeño lime vinaigrette over the salad.
Start with half of the vinaigrette, toss the salad gently, and then add more to taste.
You want just enough to coat the ingredients without making the salad too heavy.
Conclusion
This Strawberry Quinoa Salad with Pecan Brittle & Jalapeño Lime Vinaigrette is a masterpiece of flavors and textures.
It’s a nutrient-packed dish that’s as beautiful to look at as it is delicious to eat.
The combination of sweet strawberries, creamy avocado, crunchy pecan brittle, and zesty vinaigrette makes it a standout on any table.
Whether you’re enjoying it as a light meal on a warm day or serving it as a stunning side dish at a gathering, this salad is sure to impress.
The unique blend of ingredients offers a refreshing twist on traditional salads, making it a memorable culinary experience.
So, gather your ingredients and treat yourself to this vibrant and flavorful salad.
Enjoy the symphony of tastes and textures that this dish brings to your table.
Happy cooking!