Quinoa with Microgreens, Strawberries and Feta
Ingredients:
1 C quinoa, rinsed
2/3 C water
2–3 C strawberries, sliced
3–4 radishes, thinly sliced into half-moons
2 C microgreens
Feta, to garnish (optional)
Sliced almonds, toasted (optional)
Zest of 1 orange
Zest of 1 lime
4 TBSP fresh orange juice
2 TBSP lime juice
3 TBSP extra-virgin olive oil
1/2 TSP kosher salt
Directions:
Bring the quinoa and water to a boil in a medium saucepan, with a few pinches of salt. Once water boils, reduce to low, cover, and cook about 12 to 14 minutes until water is absorbed. Let sit covered until cooled.
Meanwhile, slice the strawberries and radishes. Mix the strawberries, radishes, quinoa, and microgreens in a bowl. (Save a few of the strawberries and radishes to put on top after dressing.)
Make the dressing by mixing together the zests and juices with the olive oil and salt. Dress the salad just before eating. Garnish with feta and/or toasted almonds, if using. For any leftovers, add a bit of orange or lime juice to brighten up.