Strawberry-Pecan Quinoa Salad

From the kitchen of Celeste Ward,, Birmingham, AL

"Crispy prosciutto complements the sweet strawberries."


Makes 4 servings

Recipe from

Southern Living


4 cups water
1 cup uncooked quinoa
1/3 cup diced red onion
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons grapeseed oil
1 tablespoon apple cider vinegar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (4-oz.) package prosciutto, torn into strips
1 tablespoon olive oil
1 cup toasted pecan halves
1 cup quartered fresh strawberries
1 cup crumbled feta cheese
1/2 cup loosely packed arugula


Bring water and quinoa to a boil. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover and let stand 10 minutes. Stir together onion, parsley, grapeseed oil, vinegar, lemon zest, lemon juice, salt, and pepper. Sauté prosciutto, in hot olive oil in a large nonstick skillet over medium heat 3 to 4 minutes or until slightly crisp; drain well. Toss together onion mixture, prosciutto, quinoa, pecan halves, strawberries, feta cheese, and arugula.