Strawberry Basil Quinoa Salad

We are into strawberry season, and although I love featuring them in desserts, they are delicious in savory recipes as well! This quinoa salad combines them with black beans for protein, fragrant basil and jalapeno and lime for a southwest flavor!  This salad is easy to make, healthy and so good!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2-4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Ready in: 45 minutes

Ingredients

• 2 cups filtered water
• 1 cup organic quinoa
• 2 cups organic strawberries, sliced
• 1 organic jalapeno, minced
• 2 organic scallions, sliced
• 1/2 cup fresh organic basil leaves, chopped
• 1 1/2 cups cooked black beans (canned is fine)
• 1/4 tsp sea salt
• 1/4 cup lime juice and 1 Tbsp organic lime zest

Instructions

1. Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool.
2. When quinoa is cool, combine with all other ingredients in a large bowl, and mix well.
3. Serve at room temperature.