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salad with strawberries

Salad with Strawberries and Quinoa Crisp

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Course: Main, Salad
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 6 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the quinoa crisp

  • ½ cup quinoa washed
  • ½ + ⅛ cup boiling water
  • 30 g parmesan cheese finely grated (it's important that it's fine!)
  • Salt and pepper
  • 1 tbsp olive oil

For the honey mustard dressing

  • 6 tbsp mayonnaise it can be a light version
  • ¾ tbsp yellow mustard
  • ½ tbsp Dijon mustard
  • tbsp honey
  • Juice from ½ a lemon
  • Salt and pepper

For the salad

  • 150 g mixed leaves
  • 100 g Serrano ham or prosciutto cut in strips
  • 30 g sliced almonds toasted
  • 200 g strawberries sliced

Instructions

For the quinoa crisp

  • Place the quinoa in a small pot with the water and make it break into a bowl over medium heat.
  • Put a lid on the pot and reduce the heat to a minimum. Let it cook until it's dry, about 15 minutes.
  • Remove the quinoa from the pot and let it cool down completely.
  • Add the olive oil, parmesan cheese, salt and pepper and mix.
  • Pour the mix onto a baking tray lined with baking paper. Place in a preheated oven at 180°C / 350°F for 30-50min. Mix the quinoa every 10 minutes.
  • Once you see that it starts to become golden, you can remove the paper, it won't stick anymore. From this point on, check every 5 minutes because it goes from golden to burnt in a heartbeat.
  • Remove from the oven and let it cool down completely. If you have large bunches of quinoa, separate them by crushing them with the back of a fork.

For the honey mustard dressing

  • Place all the ingredients except the water in a bowl and mix with a whisk.
  • Adjust the texture by adding water until it looks like a dressing.
  • Taste the dressing and adjust the salt and pepper.

For the salad

  • Serve all the ingredients for the salad with the dressing.
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