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Strawberry Pecan Quinoa Salad

Dare I say this is one of the BEST Quinoa recipes I have ever discovered?!? It’s such a fun combination of flavors and ingredients that totally compliment each other. I can’t wait to make this for a summer party!

Strawberry Pecan Quinoa Salad

I was so excited to dive into this, that I didn’t end up with any well styled photos. I was just too hungry and it all just tasted too good.

Note: this recipe tastes best the day it is made. Strawberries just aren’t quite the same after they have sat in the fridge overnight. It’s still great the next day, but if you are making it for an event or party serve it the same day.

Recipe
Strawberry, Pecan & Prosciutto Quinoa Salad
adapted from Southern Living
Makes 4 servings (more as a side dish for a party)

Ingredients 
For the Dressing:
  • 1/3 cup diced red onion
  • 3 Tbsp grapeseed oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh parsley, chopped
  • 2 tsp lemon zest
  • A pinch of salt
  • Freshly ground black pepper, to taste
For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 oz. prosciutto
  • 1 Tbsp. extra virgin olive oil
  • 1 cup pecans, toasted
  • 1 cup arugula
  • 1 cup quartered strawberries
  • 1 cup crumbled fat free feta cheese
Bring 2 cups water and 1 cup quinoa to a boil. Cover, reduce heat to medium-low, and simmer for 10-15 minutes, until quinoa is easily fluffed with a fork. Let cool.
Stir/Whisk together 1/3 cups diced red onion, 1 tbsp chopped fresh flat-leaf parsley, 3 tbsp grapeseed oil, 1 tbsp apple cider vinegar, 2 tsp lemon zest, 1 tbsp fresh lemon juice, salt, and pepper.
Saute 1 (4oz) package (or 3 oz, or 6 oz…whatever works!) of prosciutto in 1 tbsp hot olive oil in a large nonstick skillet over medium heat for 3 to 4 minutes or until slightly crisp; drain well, and crumble prosciutto to bite-sized pieces.
Toss together onion/dressing mixture, prosciutto, quinoa, toasted pecans halves, strawberries, feta cheese, and arugula. Serve immediately, or the day it is made.
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