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Strawberry Salad with Orange Vinaigrette

Prep Time 10 minutes
Cook Time 15 minutes


  • 1 ½ cup fresh strawberries quartered
  • ½ cup red quinoa
  • ½ cup couscous I used pearl
  • 5-7 basil leaves roughly chopped
  • ¼ teaspoon ground ginger or freshly grated
  • ¼ teaspoon freshly cracked black pepper
  • 4 oz. crumbled herbed goat cheese
  • ¼ cup sliced almonds

Orange vinaigrette

  • 6 Tbs extra virgin olive oil
  • 3 Tbs freshly squeezed orange juice
  • 2 Tbs balsamic vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon orange zest


  • For the vinaigrette, whisk all the ingredients together in a small bowl.
  • Cook quinoa and couscous according to package instructions. Remove from heat and fluff with fork. Transfer to a mixing bowl and allow to cool.
  • Add strawberries and basil. Toss with vinaigrette until well coated. Season to taste. Place in the refrigerator for several hours to let the flavors develop.
  • When ready to serve, add cheese, almonds, and more fresh basil.


Calories 243; Total Fat 18g; Sat Fat 4g; Sodium 77mg; Total Carbs 17g; Fiber 3g; Protein 5g


Serving: 4g