Strawberry, Quinoa, And Ricotta Salata Salad Recipe

Name: Strawberry, Quinoa, And Ricotta Salata Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.
3
Make dressing: In a small bowl, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.
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.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: SALAD, 1 teaspoon olive oil, 1/2 small dried red chile, broken in half, 1/8 teaspoon kosher salt, and more.

Yes, Strawberry, Quinoa, And Ricotta Salata Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Strawberry, Quinoa, And Ricotta Salata Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions