Strawberry, Quinoa, and Ricotta Salata Salad

su-Strawberry, Quinoa, and Ricotta Salata Salad Image

Photo: Iain Bagwell

Yields Serves 4 Total Time 55 mins

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.

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

Nutrition Facts

Servings Serves 4

Amount Per Serving
Calories 328Calories from Fat 62
% Daily Value *
Total Fat 23g36%
Saturated Fat 7.7g39%
Cholesterol 7mg3%
Sodium 307mg13%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

Strawberry, Quinoa, and Ricotta Salata Salad
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