Strawberry-Pecan Quinoa Salad

From the kitchen of Celeste Ward, sugarandspicebyceleste.com, Birmingham, AL

"Crispy prosciutto complements the sweet strawberries."

Yield: Makes 4 servings
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. 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.
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