Spring in Melbourne means berry season and my sister and I both love strawberries. Mum used to buy a punnet to have as a dessert with icecream. This was increased to a few punnets at a time after incident with a car trip home from the supermarket and a little miss eating the punnet on the way home.
I am constantly searching the web for healthy recipes that I can adapt to suit my food allergies and intolerences and have recently discovered strawberries used in savoury salads, so I decided to give it a go. This is the first of many salads
My first recipe has been adapted from a recipe Oh She Glows. This recipe included leek, garlic and asparagus, but those on a low FODMAP diet know that these are problematic because they are due to the excess fructose and fructan content and we don’t need to go there. Luckily I don’t have a problem with berries or asparagus. These days I have been able to successfully reintroduce a number of foods that I had to avoid while on the FODMAP diet.
Warm strawberry and quinoa salad
Serves 2 as a main meal
1 cup of cooked quinoa*
1/2 tbsp olive oil (coconut or macadamia will also work)
1 cup strawberries, quartered
1/2 cup frozen peas
1 bunch broccolini (original recipe calls for asparagus but I didn’t have any)
Goats cheese feta (optional)
1 cup parsley
3 tbsp lemon or lime juice
2 – 3 tbsp olive or macadamia oil
1/2 tbsp maple syrup
Process all the dressing items in the food processor and put aside.
Saute broccolini in oil for a few minutes, add peas and saute for a few minutes longer (until the peas have thawed). Add the strawberries and just warm through. Remove this from the heat, add the dressing and quinoa. Serve with some crumbled feta over the top.
This would also work as a cold salad.
*Note on cooking quinoa.
1 cup of raw quinoa yields 3 cups of cooked quinoa.
My preferred method is 1 cup of quinoa, 2 cups of water. Bring to the boil. Cover and simmer for 10 mins. Turn off and let it sit covered for 5-7 mins