Quinoa Spring Salad




  • 1/3 cup Quinoa
  • 3 tablespoons slivered almond lightly toasted
  • 2 cups baby Arugula
  • 1 horseradish (red)
  • 2 large strawberries
  • ½ cup chopped cucumber (¼ inch cubes)
  • 1 cup cherry tomatoes halved
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon red wine vinegar
  • crumbled feta cheese
  • salt and ground black pepper to taste


  • Cook Quinoa according to package directions.  Let cool to room temperature
  • Thinly slice strawberries and radish
  • In a salad bowl mix cooked Quinoa, tomatoes and Arugula.  Add olive oil, red wine vinegar salt, and black pepper and mix well
  • Divide salad into 3 dishes and garnish with strawberries and radish.
  • Sprinkle with toasted almonds and feta cheese.
  • Yields: 3 servings

Source: Chelvi’s Original.

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