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!
Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- 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.
- When quinoa is cool, combine with all other ingredients in a large bowl, and mix well.
- Serve at room temperature.
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- Allergen Friendly
- Heart Healthy
- Side Dish