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salad with strawberries
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Salad with Strawberries and Quinoa Crisp

Course Main, Salad
Difficulty 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
  • 2½ 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

  1. Place the quinoa in a small pot with the water and make it break into a bowl over medium heat.

  2. Put a lid on the pot and reduce the heat to a minimum. Let it cook until it's dry, about 15 minutes.

  3. Remove the quinoa from the pot and let it cool down completely.

  4. Add the olive oil, parmesan cheese, salt and pepper and mix.

  5. 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.

  6. 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.

  7. 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

  1. Place all the ingredients except the water in a bowl and mix with a whisk.

  2. Adjust the texture by adding water until it looks like a dressing.

  3. Taste the dressing and adjust the salt and pepper.

For the salad

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