Strawberry and Goat Cheese Salad with Crispy Fried Quinoa

A gorgeous spring salad! Strawberries, goat cheese, marcona almonds and crispy pan-fried quinoa is drizzled by a not even, 5-minute champagne vinaigrette!

Course Salads

Cuisine American

Keyword Almonds, goat cheese, homemade, quinoa, salad, strawberries, strawberry, vinaigrette

Prep Time 45

Cook Time 15

Total Time 1

Servings generous entree portions

Calories 345

Author Laurie McNamara

Ingredients

FOR THE QUINOA:

1/4 cup quinoa
1/2 cup water
avocado oil or oil for high-temperature pan frying
1 pinch kosher salt

FOR THE DRESSING:

1/4 cup champagne vinegar
1/4 cup olive oil
kosher salt to taste
freshly ground black pepper

FOR THE SALAD:

1 large head romaine lettuce chopped
3/4 pound strawberries hulled and cut in half
1/2 cup marcona almonds
2 ounces goat cheese (from a log), crumbled with a fork

Instructions

Cook the quinoa as directed on the package. Drain any excess water and spread out onto a plate or foil-lined pan to cool for 25 to 30 minutes.
Heat a pan with a 1/4 inch of oil on medium to medium-heat. Test the oil by adding a quinoa granule, if it bubbles immediately then the oil is ready. Add all of the quinoa to the hot oil, stir often and cook until the quinoa quiets down and is crispy. About 3 to 4 minutes.
Pour the quinoa through a fine mesh strainer that is set into a heat safe bowl. Then transfer the fried quinoa to a paper towel lined plate to absorb more of the oil and to cool. Season the quinoa with a couple small pinches of kosher salt while hot.

FOR THE DRESSING:

Whisk the vinegar while slowly pouring in the olive oil. Season with salt and pepper to taste.

FOR THE SALAD:

In a large bowl, layer the chopped romaine, strawberries almonds, and sprinkle the fried quinoa over the top.
Divide the salad onto serving plates and drizzle with the champagne vinaigrette.
Enjoy!

Nutrition