Okay so maybe this quinoa salad doesn’t look the most appetizing (why do vegetables turn ugly after they’re roasted?!) but I can assure you, it tastes delicious. Roasting vegetables is easily my favorite way to consume them, but roasting fruit is a fairly new practice for me. So far I’ve roasted grapes, apples, blueberries and strawberries and it’s impossible to pick a favorite. The roasted strawberries in this recipe are so amazingly sweet and juicy that I find myself thinking that they lack flavor now when I eat them straight out of the carton.
The base of this salad is my favorite grain ever, quinoa. But the stars of the dish are these beauties…
Cut into bite size pieces and roasted for only about 10 minutes, they produce the perfect flavor combination for this dish. To the roasted asparagus, strawberries and quinoa I also added torn spinach leaves, toasted pecans and goat cheese. Why not?
I felt like the juices from the asparagus and strawberries combined with the creaminess of the goat cheese was enough moisture for this salad so I didn’t add any dressing. I’m not a huge dressing fan, but this salad is by no means “dry”. If you want to add a little something to it, a simple mixture of olive oil and lemon juice would be nice.
Toss it all together and you get this mouthwatering side dish that goes perfectly alongside some grilled chicken or fish. Sometimes the ugliest foods taste the best
- 1/2 cup of uncooked quinoa
- 1 1/2 cups of strawberries, diced
- 1 1/2 cups of asparagus cut into bite sized pieces
- 1 cup of spinach leaves, torn
- 1/2 cup of pecans, toasted
- 4 oz of crumbled goat cheese
- Cook quinoa according to instructions and set aside
- Preheat oven to 400 degrees and place strawberries and asparagus on a baking sheet
- Drizzle lightly with olive oil and sprinkle with sea salt
- Roast for about 10 minutes
- Meanwhile, heat a small pan over medium heat and toast pecans by continuously moving them around the pan until they become fragrant--about 5 minutes
- Once asparagus and strawberries are finished cooking, add them to the cooked quinoa along with the toasted pecans and torn spinach
- Crumble goat cheese over top and stir to combine