This salad holds its own as a main and also pairs remarkably well with grilled chicken or fish. The amounts roughly serve four when formally plating; but you can also combine the ingredients into a large bowl and let your guests have at it pot-luck style. Light and delicious…basically, summer on your plate.
Watermelon Quinoa Salad with Honied Goat Cheese (adapted from Tasty Kitchen)
- 1 cup dry quinoa
- 4 scallions
- 1/2 cup sweet peas
- 1/4 cup black grapes
- 1/4 cup dried cranberries
- 1/4 cups fresh basil
- 1 watermelon
- 1 cup fresh strawberries
- 1/4 cup toasted pine nuts
- 4 Tablespoons soft goat cheese
- Pea shoots
Fig Balsamic Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lime Juice
- 1 tablespoon fig balsamic vinegar
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon Himalayan sea salt
- 2 teaspoons chili garlic sauce
- 1 teaspoon honey
Cook the quinoa according to the package directions, strain and allow to cool. Chop the scallions, grapes, cranberries and basil; transfer to a large salad bowl. Mix in the chilled quinoa and sweet peas. Whisk the salad dressing ingredients together in a small bowl, and then add to the salad mixture. Allow to marinade for a few hours or overnight. When ready to serve; slice the goat cheese into medallions, chop the watermelon into 1-inch cubes and roughly quarter the strawberries.
When plating, pack about 1/2 cup of the quinoa mixture into a small bowl and invert it onto a serving plate; making a tight disk to form the salad base. Add the strawberries, watermelon, toasted pine nuts and a generous slice of goat cheese. Top the goat cheese with pea shoots and a light drizzle of warmed honey.