RECIPE: Quinoa with Arugula Microgreens, Strawberries, and Feta

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This recipe features microgreens, a fresh and fun ingredient you can grow at home. For more information and microgreen resources, read “Microgreens: Grow Them on Your Sunny Windowsill.”

Any of the milder microgreens, such as broccoli or kale, also work nicely in this salad. It makes a nice accompaniment with grilled fish, chicken, or steak. Serves 4 to 6. 

1 cup quinoa, rinsed 

1⅔ cup water

2 to 3 cups strawberries, sliced

3 or 4 radishes, thinly sliced into half-moons

approx. 2 cups arugula microgreens, rinsed, spun dry

Mermaid Farm feta, to garnish (optional)

sliced almonds, toasted (optional)

Dressing

zest of 1 orange

zest of 1 lime

4 Tbsp. fresh orange juice (about 1 orange)

2 Tbsp. fresh lime juice (about 1 juicy lime)

3 Tbsp. extra-virgin olive oil

½ tsp. kosher salt

Bring the quinoa and water to a boil in a medium saucepan, with a few pinches of salt. Once water boils, reduce to low, cover, and cook about 12 to 14 minutes until water is absorbed. Let sit covered until cooled.

Meanwhile, slice the strawberries and radishes. Mix the strawberries, radishes, quinoa, and microgreens in a bowl. (Save a few of the strawberries and radishes to put on top after dressing.)

Make the dressing by mixing together the zest, orange and lime juice with the olive oil and salt. Dress the salad just before eating. Garnish with feta and/or toasted almonds, if using. For any leftovers, add a bit of orange or lime juice to brighten up. 

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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