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.