Strawberry, Quinoa, and Ricotta Salata Salad

By Unblond1

Ingredients

• DRESSING:
• 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 if needed
• 1 package mixed baby lettuce, something with arugula in it
• 1 1/2 cups quartered or halved strawberries
• 1 small zucchini, 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
• spiced pumpkin seeds, to garnish (see your Actifry recipe for making those)
• 3 tablespoons finely chopped strawberries
• 1 1/2 teaspoons finely chopped shallot
• 1 tablespoon finely chopped fresh basil leaves (optional)
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon kosher salt
• About 1/4 tsp. pepper
• 4 tablespoons extra-virgin olive oil

Details

Servings 4

Preparation

Step 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.

Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.

Make dressing: In a small bowl or glass jar, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.

Toss greens lightly with dressing. Spoon onto 4 salad plates. Gently toss quinoa with 2 tbsp. dressing. Mound quinoa on top of salad and tuck in cheese. Season generously with more pepper and garnish with pumpkin seeds and serve with remaining dressing to add as needed.