Strawberry, Quinoa, and Ricotta Salata Salad
Photo: Iain Bagwell
We could make a meal of this deliciously unexpected combination, but it's excellent alongside a grilled steak too. Sautéing the quinoa in oil before simmering helps it come out fluffy every time.
How to Make It
Step 1
1
Make salad: Heat oil with chile and salt in a small saucepan over medium heat until fragrant, 2 minutes. Add quinoa and toast, stirring often, until it starts to turn golden in spots, 4 to 6 minutes. Stir in 2/3 cup water, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then pour quinoa onto a plate and let cool. Discard chile.
Step 2
2
Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.
Step 3
3
Make dressing: In a small bowl, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.
Step 4
4
Gently toss quinoa with 2 tbsp. dressing. Spoon onto 4 dinner plates. Mound salad mixture on top and tuck in cheese. Season generously with more pepper and serve with remaining dressing to add to salads.
Ingredients
SALAD
1 teaspoon olive oil
1/2 small dried red chile, broken in half
1/8 teaspoon kosher salt
1/3 cup quinoa, rinsed well and drained
1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
1 1/2 cups quartered or halved strawberries
1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
1/4 pound ricotta salata or feta cheese, thinly sliced
DRESSING
3 tablespoons finely chopped strawberries
1 1/2 teaspoons finely chopped shallot
1 tablespoon finely chopped fresh basil leaves
2 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt
About 1/4 tsp. pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Directions
Step 1
1
Make salad: Heat oil with chile and salt in a small saucepan over medium heat until fragrant, 2 minutes. Add quinoa and toast, stirring often, until it starts to turn golden in spots, 4 to 6 minutes. Stir in 2/3 cup water, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then pour quinoa onto a plate and let cool. Discard chile.
Step 2
2
Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.
Step 3
3
Make dressing: In a small bowl, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.
Step 4
4
Gently toss quinoa with 2 tbsp. dressing. Spoon onto 4 dinner plates. Mound salad mixture on top and tuck in cheese. Season generously with more pepper and serve with remaining dressing to add to salads.
