Spring has sprung, bearing the return of many of the sweetest seasonal harvest. With so much innate sweetness, strawberries are an especially popular and accessible crop. For upcoming holiday festivities, graduation parties, bridal showers, and the general practice of healthy eating habits, share this colorful and nutritious recipe for Strawberry Broccoli Quinoa Salad.
This recipe is a happy compromise for a salad, as it manages to be a middle ground between light, fresh and filling. While the broccoli is cooked rather than raw, there is still plenty of crunchiness provided by sliced celery, diced jicama, and almonds. Although this salad may be predominantly sweet, top it off with feta cheese crumbles for a salty balance. And in spite of the fresh fruit and vegetables, this salad also includes quinoa and garbanzo beans, supplying a heartier density to leave you feeling full and satisfied.
Between the curly-tailed quinoa, superfood broccoli, protein-laden garbanzo beans, nutritious almonds, and overall infusion of produce, this Strawberry Broccoli Quinoa Salad has all the makings of a tasty dish for a happier, healthier season.
Substitute processed sugars with natural ones in this salad. With the sweeter accents of this recipe, including a maple-infused balsamic dressing, this recipe is bound to be a hit with anyone that harbors a sweet tooth.
- 2 cups strawberries, diced
- 2 cups broccoli florets, diced
- 1 1/2 cups jicama, diced
- 2 celery stalks, diced
- 1/2 cup garbanzo beans
- 3 tbsp sliced almonds
- 1/3 cup feta cheese crumbles
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp balsamic vinegar
- 2 tbsp greek yogurt
- 1 tbsp extra virgin olive oil
- 2 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp pepper
Begin by thoroughly rinsing the quinoa in a fine mesh strainer. In a large pan, toast for around a minute, then add the vegetable broth. Season with half a teaspoon each of salt and pepper. Bring to a boil. Reduce heat to a simmer, cover, and cook for fifteen minutes. Remove from heat and keep covered for another ten minutes.
Meanwhile, steam the broccoli. Let cool. Combine the strawberries, broccoli, jicama, celery, garbanzo beans, almonds, feta and quinoa in a bowl.
Next, prepare the dressing. Whisk together the balsamic vinegar, greek yogurt, extra virgin olive oil, maple syrup, salt and pepper. Pour the dressing over the quinoa mixture and toss well to combine.