This salad is so pretty! And yummy! And easy! And healthy! And did I mention how pretty it is? Light and fresh, and perfect for Spring or Summer. This would be great to bring to a potluck or picnic.
All you do is cook and cool quinoa (I really like the tri-color for this), which can be done in advance. Then top with cut watermelon, strawberries, and feta. Drizzle with a mixture of olive oil, lemon juice, honey, salt, and pepper. Then finish with basil and sliced almonds. That's it! I used some purple basil from my garden, isn't it pretty? It tastes just like regular Genovese basil.
You can serve it in a platter, or individual containers - up to you! I think it would travel pretty well, especially if you pack the dressing separately. It's also really satisfying - you have crunch from the watermelon, almonds, and even the quinoa (which is also very filling), and a salty-sweet combo that is just awesome.
1 cup uncooked quinoa, rinsed (tri-color is so pretty!)
salt and pepper
1 1/2 cups chopped fresh watermelon
1 1/2 cups halved or quartered strawberries
1 cup crumbled feta cheese (you could also use goat cheese, if you prefer)
basil, cut into ribbons (mint would also be good)
5 tbsp extra virgin olive oil
1/4 cup fresh lemon juice
1 1/2 tsp honey
1/4 tsp each salt + pepper
Combine quinoa and 2 cups of water in a saucepan, bring to a boil, then reduce to a simmer. Simmer for 15 minutes (until the little tails pop out). Let quinoa cool completely and toss with 1/4 tsp each salt and pepper.
Spread the quinoa on a platter and scatter the watermelon, strawberries, and feta on top.
Combine the olive oil, lemon juice, honey, salt, and pepper. Drizzle over the salad.
Top with the basil and almonds.