Indulge in the vibrant flavors of summer with our Strawberry Goat Cheese Salad with Crispy Fried Quinoa! This delightful dish brings together the sweetness of fresh strawberries, the creaminess of goat cheese, and the satisfying crunch of perfectly fried quinoa clusters. Whether you're looking for a light lunch, a stunning side dish, or a refreshing appetizer, this salad is sure to impress your family and friends. With just 35 minutes of prep and cooking time, you can elevate your dining experience and enjoy a burst of flavors that will have everyone asking for seconds. Ready to discover how to create this culinary masterpiece? Let’s dive into the recipe!
Ingredients
- 2 cups fresh strawberries, sliced
- 4 oz goat cheese, crumbled
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- 2 cups mixed greens
- 1/4 cup balsamic vinaigrette
Instructions
- Rinse quinoa thoroughly under cold water to remove any bitter coating. Drain well.
- In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let cool completely.
- Once quinoa is cooled, spread it on a clean kitchen towel and pat dry to remove excess moisture. This helps ensure crispiness when frying.
- Prepare three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Season flour and breadcrumbs with salt and pepper.
- Dredge cooled quinoa in flour, dip in egg, then coat thoroughly with breadcrumbs, creating small clusters.
- Heat vegetable oil in a deep skillet to 350°F. Carefully fry quinoa clusters in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
- Wash and slice fresh strawberries into thin wedges. Crumble goat cheese into small pieces.
- In a large salad bowl, spread mixed greens as a base. Arrange strawberry slices and crumbled goat cheese over the greens.
- Sprinkle crispy fried quinoa clusters over the salad for added texture and crunch.
- Drizzle balsamic vinaigrette evenly across the salad just before serving. Toss gently to combine.
- Serve immediately to maintain the crispiness of the quinoa and the freshness of the ingredients.
Tips
- Rinse the Quinoa Thoroughly: Make sure to rinse the quinoa under cold water before cooking to remove its natural coating, which can taste bitter. This step is crucial for achieving a delicious flavor.
- Cool the Quinoa Completely: After cooking, let the quinoa cool completely before frying. This helps to dry it out, making it easier to form crispy clusters when fried.
- Pat Dry: Spread the cooled quinoa on a clean kitchen towel and pat it dry to remove excess moisture. This will help achieve that perfect crispy texture when frying.
- Season Well: Don’t forget to season your flour and breadcrumbs with salt and pepper. This adds an extra layer of flavor to the quinoa clusters.
- Fry in Batches: Fry the quinoa clusters in small batches to avoid overcrowding the skillet. This ensures that they cook evenly and get that golden-brown crunch.
- Serve Immediately: For the best experience, serve the salad immediately after drizzling with balsamic vinaigrette to maintain the crispiness of the quinoa and the freshness of the greens.
- Experiment with Add-Ins: Feel free to customize the salad with additional ingredients like nuts, seeds, or other fruits for a personalized touch.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 18g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 65mg
