{Guest Recipes} Love and Lemons – Week One

by Alexis on July 6, 2012

For July, I’m looking forward to sharing another series of Guest Recipes. This month, we’ve got the talented husband and wife duo from Love & Lemons. Jeanine and Jack live in Austin, Texas where Jeanine does most of the cooking and recipe scheming for their blog. Jack, who runs a video game company by day, does most of the photography.

Jeanine has a way with vegetables, like her Roasted Carrots with Cilantro Yogurt and Cauliflower Crust Pizza, so when we decided to put this series together, we asked the pair to come up with a series of seasonal salads for warmer weather. We’ll be sharing an original Love and Lemons’ creation each week, and having gotten a preview of all four, I can tell you they all look mouthwatering. Thanks for sharing these with us, Jack and Jeanine!

Quinoa, Strawberry & Feta Salad
serves 2 as a main course, 4 as a side

I’m not gonna lie, while I was making this my husband Jack was doubting. He’s not particularly crazy about strawberries as it is, so he wasn’t so thrilled to see them for dinner… but he loved this. I feel like I deserve a pat on the back for winning him over, but really the guy can be convinced of anything as long as there’s cheese involved.

The salty feta is the perfect contrast to the sweet, juicy strawberries. They’re mixed together with hearty quinoa, crunchy walnuts, and tossed in a light, tangy lemon dressing. This would be great as a side dish for a picnic but it’s also hearty enough to be a full meal. We ate it along with some simply grilled salmon. The plan was to save the leftovers for lunch the next day, but if you put a bowl of food between the two of us, leftovers don’t stand a chance. —Jeanine


1 1/2 c cooked quinoa (3/4 c uncooked, plus 1 1/2 c water)
3/4 c sliced strawberries (about 5-6 large strawberries)
1/2 c chopped or crumbled feta
1/4 c chopped mint
1/4 c chopped scallions (green and white parts)
1/3 c chopped walnuts, toasted
2 c baby salad greens
1/4 c sprouts (optional)

Lemon Honey Vinaigrette:

2 tbsp olive oil (plus a little more to drizzle on at the end)
2 tbsp lemon juice (plus a little more to squeeze on at the end)
1 tbsp champagne vinegar
1/2 garlic clove, minced
1/2 tsp honey
salt & pepper

Cook your quinoa. I like this method.

In a small bowl whisk together the vinaigrette ingredients.

Toss all salad ingredients together and pour on the dressing. Taste and adjust seasonings to your liking. I added a final squeeze of lemon juice and a drizzle of olive oil on top.

This is the kind of salad that gets better as it sits and the flavors mesh together… so if you have the patience, let it chill for 15-20 minutes before serving. Make extra if you want leftovers for lunch the next day.

{ 10 comments… read them below or add one }

Sarah July 6, 2012 at 3:57 pm

This is a great recipe for obvious reasons, but also because it involves things I mostly have on hand. I know from trying another L&L post that the walnuts are an excellent addition to any quinoa salad, too, so this must be a winner. Now I just have to get some strawberries!

cathie July 6, 2012 at 8:36 pm

I was racking my brain trying to think of a great summer salad to bring to a beach cookout tomorrow – this is it!! Thank you.

Sarah July 10, 2012 at 5:48 pm

We had this tonight and it was so delicious! My son is allergic to nuts so I substituted with sunflowers seeds. Thanks for sharing this recipe!

Amielle July 10, 2012 at 8:27 pm

I’ve never had quinoa before, but this looks delicious and I would gladly try this in a heartbeat.

Alexis July 10, 2012 at 9:26 pm

I’m glad it turned out well for you, sunflower seeds sound like a great substitution!

Aidyl & Kris July 16, 2012 at 3:22 am

This was a really tasty dish! I, the husband, was a bit skeptical (strawberries in salad?) but boy did I enjoy that meal! It was fresh, savoury and sweet, a really good mix of flavours there. Definitely will recommend this!

tricia July 21, 2012 at 6:58 pm

I ALWAYS use strawberries in my summer salads but I love the idea of adding in quinoa! Yum. Trying this ASAP!

Emily : RainbowDelicious.com October 8, 2012 at 4:32 pm

I’ve heard people talk about how good quinoa tastes in salads but I’d never tried it before this dish… it was delicious! I loved it so much I included it on my latest weekly menu plan at rainbowdelicious.com. Thanks!

Charmi Patel-Pena February 8, 2013 at 6:10 pm

No patience. Couldn’t let it cool but WOW. I used pecans instead of walnuts and skipped the sprouts…and my husband – not a salad guy – has been asking for it again all week. Thanks!

Donna April 17, 2013 at 2:16 pm

What a FABULOUS recipe! I just made it with two teenagers. We followed the recipe exactly except that we did no use sprouts. We all loved the salad and will definitely make it again.

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