I had a really hard time coming up with a title for this recipe. There is a whole lot of goodness all up in this salad. I made this for my lunch on Thursday, and then I had it for every lunch after that until my ingredients ran out.
I’ve been looking for something new to try out and I came across this salad recipe from my recent Sobeys flyer. I made some changes based on what looked good in my store and what I had on hand and I think I may have found a new favourite quinoa salad. I’ve linked to the original Sobeys recipe at the bottom of my recipe if you want to try that one out too.
- 1 cup uncooked quinoa
- 4-6 cups mâche rosettes
- 8 - 10 strawberries, chopped
- 1 grapefruit, largely chopped, no skin
- 1/4 cup pumpkin seeds, roasted
- 1/4 cup pine nuts, roasted
- 1/3 cup feta
- 6 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 3 tbsp honey
- 5 tsp sesame tahini
- Prepare the quinoa as per the packaging. Set aside.
- If you prefer, toast the pumpkin seeds and pine nuts until very lightly browned (a couple of minutes), then set aside.
- In a bowl, combine the mâche rosettes, quinoa, pumpkin seeds, pine nuts, strawberries, grapefruit and feta.
- In a separate bowl, combine the olive oil, lemon juice, honey and tahini and whisk well to combine the tahini.
- Pour the dressing onto the salad, mix well, and serve.
- I prefer the quinoa to be cooled after cooking so you may want to make this ahead of time then store in the fridge.
- This makes a total of four bowls, or keep the ingredients separate and make four separate servings for yourself. If you decide to make four separate servings, cut everything in quarters, and mix the dressing as 1 3/4 extra virgin olive oil, 1 tbsp lemon juice, 3/4 tbsp honey, and 1 heaping tsp sesame tahini.