Rhubarb and Quinoa Salad

Name: Rhubarb and Quinoa Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Quinoa', 'amount': '1 cup'}; {'ingredient': 'Water', 'amount': '2 cups'}; {'ingredient': 'Rhubarb', 'amount': '1 cup, sliced'}; {'ingredient': 'Spinach', 'amount': '2 cups, fresh'}; {'ingredient': 'Strawberries', 'amount': '1 cup, sliced'}; {'ingredient': 'Almonds', 'amount': '1/2 cup, sliced'}; {'ingredient': 'Feta cheese', 'amount': '1/2 cup, crumbled'}; {'ingredient': 'Olive oil', 'amount': '1/4 cup'}; {'ingredient': 'Lemon juice', 'amount': '2 tablespoons'}; {'ingredient': 'Honey', 'amount': '1 tablespoon'}; {'ingredient': 'Salt', 'amount': '1/2 teaspoon'}; {'ingredient': 'Pepper', 'amount': '1/4 teaspoon'}

This tantalizing Rhubarb and Quinoa Salad is a delightful blend of textures and flavors. The tartness of the fresh rhubarb, the sweetness of ripe strawberries, and the nuttiness of quinoa come together in a symphony of tastes. Crunchy almonds add a satisfying bite, while the soft feta cheese brings a creamy contrast. Dressed in a simple yet flavorful honey-lemon vinaigrette, this salad is not only delicious but also packed with nutrients. Originating from ancient Andean cultures, quinoa has been a staple for thousands of years, often referred to as the 'mother of all grains'. This salad beautifully combines this ancient grain with seasonal fruits and vegetables for a modern, healthful dish.

Servings: 4

Ingredients

Quinoa (1 cup)
Water (2 cups)
Rhubarb (1 cup, sliced)
Spinach (2 cups, fresh)
Strawberries (1 cup, sliced)
Almonds (1/2 cup, sliced)
Feta cheese (1/2 cup, crumbled)
Olive oil (1/4 cup)
Lemon juice (2 tablespoons)
Honey (1 tablespoon)
Salt (1/2 teaspoon)
Pepper (1/4 teaspoon)

Instructions

Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear.
In a medium saucepan, bring the water to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is tender. Remove from the heat and let it cool.
While the quinoa is cooling, prepare the remaining ingredients. Slice the rhubarb, strawberries, and almonds, and crumble the feta cheese.
In a large bowl, combine the cooled quinoa, rhubarb, spinach, strawberries, almonds, and feta.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently until everything is well coated.
Cover and refrigerate the salad for at least an hour before serving to allow the flavors to meld together. Enjoy this refreshing and nutritious salad!

Dietary Information

Servings: 4 • Dish Type: Salad • Prep Time: 20 minutes • Cook Time: 15 minutes • Calories: 400 • Fat: 20g • Carbs: 46g • Protein: 13g • Sodium: 300mg • Sugar: 10g

Rhubarb and Quinoa Salad

Servings: 4

Ingredients

Instructions

Dietary Information

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