I'm a little late to the quinoa bandwagon, but let me tell you- I'm hooked. I've been making this paella from Lorna Sass for about a month and it's become a weekly staple.
I like quinoa because it's crunchy, feels like you're eating a lot of carbs (but you aren't), and it's filling. I've been exchanging it for rice too.
I was recently sent a sample of a Devo Strawberry Balsamic Vinegar and a Basil Olive Oil and as soon as I smelled it I knew that I had to make something with quinoa. I had recently tried that paella recipe (without the meat) cold on top of salad and it was great, so I wanted to play around more with the idea of cold summer salads.
This dish can be served as a side or a meal. It's healthy, feels almost like a dessert, and is full of good things. You can find this type of balsamic or olive oil at any specialty olive oil store, but I will say, Devo was smoother than others I've tried. You could probably get away with a store bought strawberry vinaigrette for this recipe too.
Basil Quinoa with Strawberries and Feta
20 minutes cook time, 1 hour chill time
1 cup white quinoa, rinsed
1 tbsp basil olive oil
1 tbsp strawberry balsamic
1 3/4 cup water
3 tsp sugar
3 tsp sugar
10 medium strawberries, medium diced
1/4 cup feta, diced the same size as your strawberries
drizzle of strawberry balsamic to finish
Bring 1 3/4 cup of water, olive oil, sugar, balsamic, and quinoa to a boil. Reduce heat to low, cover, and cook for about 15 minutes. When quinoa is done the middle of the seeds will be translucent.
Remove from heat and add to serving bowl. Allow to cool to room temperature.
When cool, add strawberries and feta. Drizzle with strawberry balsamic and refrigerate for at least 45 minutes.