This strawberry quinoa salad is a great summer lunch, and it's perfect for the office!

Serves: 5



3/4 cup quinoa

1 clove of garlic, finely minced.

3 green onions, 

1 pint strawberries

2 English cucumbers

1/3 cup chopped basil leaves

½ cup finely chopped flat-leaf parsley

½ cup extra-virgin olive oil

1 tablespoon red wine vinegar

zest and juice of 1 small lemon

¾ teaspoon sea salt

1 teaspoon ground pepper

½ cup crumbled feta cheese



Rinse the quinoa, until water is clear. Bring 1 ¾ cups of water to a boil, add the quinoa, turn heat on low for 15- 20 minutes, covered, until the liquid is absorbed and quinoa is cooked completely.

Stir in the garlic, fluff with a fork, and set aside to cool. 

Thinly slice white and light green parts of the green onions and add them to a large mixing bowl.

Finely dice the strawberries and cucumbers and add them to the bowl.

Add the cooled quinoa, basil, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and stir everything to mix well.


Taste for seasonings and serve chilled.

The quinoa will keep covered, in the fridge for 3 days.