strawberry peach quinoa salad

It’s summer. Time for berries. Strawberries shine in this delicious quinoa salad. Mix in peaches, basil, arugula, crumbled goat cheese, walnuts, balsamic, and a strawberry-lemon pesto for extra zest. Mmm. I really do love summer…

Ingredients (makes 4 servings)

• 1 pint of strawberries
• 2 small peaches or 1 large peach
• 1 cup quinoa
• handful of arugula
• large bunch of basil leaves (about 15 leaves)
• 4 tbsp of crumbled goat cheese
• 1 cup walnuts
• juice of 1/2 a lemon
• 2 cups cups olive oil
• 2 tbsp balsamic vinegar
• salt & pepper

Directions

1. Cook the quinoa according to package instructions. While the quinoa is cooking, make the strawberry lemon pesto by blending (food processor is best) about 1 cup olive oil, 10 basil leaves, 5 strawberries, lemon juice, 1/2 cup of walnuts, salt, and pepper to taste.
2. Let quinoa cool for 10-15 minutes after cooking. Once cooled, mix quinoa with arugula, rest of basil, rest of walnuts, and (almost all) the strawberry lemon pesto. Mix a bit.
3. Finally, add the sliced strawberries, peaches, and goat cheese and toss lightly. Drizzle with remaining olive oil, balsamic vinegar, and remaining strawberry lemon pesto.

Enjoy!