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Strawberry Goat Cheese Quinoa Salad

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6


  • 2 cups uncooked quinoa
  • 4 cups water
  • 1 tablespoon olive oil
  • 2 cups thinly sliced leeks, rinsed well
  • 1 tablespoon minced garlic
  • 1 1/2 cups sugar snap peas, sliced into 1/2 inch pieces
  • 1/2 cup pistachio pieces
  • 1/2 cup minced parsley
  • 2 cups sliced strawberries
  • 4 oz crumbled goat cheese

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon honey


  • Place the quinoa and water in a rice cooker or saucepan. If cooking in the rice cooker, cook on the white rice setting. If cooking in a saucepan, or bring the water to a boil, reduce the flame to bring to a simmer, cover, and cook for 15-20 minutes until the liquid is absorbed (or follow package directions). The quinoa is done when you can see the little spirals popping out of the grains and they are a translucent color. When the quinoa is done, fluff with a fork and place in a large serving bowl to cool.
  • While the quinoa is cooking, whisk together the dressing ingredients in a small bowl and set aside.
  • Next, heat 1 tablespoon olive oil in a medium skillet and add the leeks. Saute over medium-low heat for about 7 minutes, until tender. Then add the garlic and sugar snap peas and cook for another two minutes.
  • Turn off the heat and add the leek/garlic/pea mixture to the quinoa. Add the pistachios, parsley, and vinaigrette and toss well to combine.
  • Next add the strawberries and goat cheese and toss gently until just combined. Season to taste with additional salt and pepper, and enjoy.