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Summer side dishes should be cool and light, like this SWEET STRAWBERRY & PECAN QUINOA SALAD.
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This recipe is in partnership with SPLENDA® Sweetener Products.
I love simple side dishes. And this quinoa is perfect for summer. I love to serve it like a cool pasta salad would be served, but it’s also delicious served warm.
Quinoa is such a simple side dish. You can make up a huge batch quinoa early in the week and then turn it into different side dishes each night, like this Orange Scallion Quinoa or this Vegetarian Quinoa Salad.
Sweet Strawberry & Pecan Quinoa Salad
To make sure this quinoa has no added sugar, I made a simple syrup with equal parts SPLENDA® Sugar Blend and water to add to the quinoa instead of a traditional simple syrup or honey. However, I’ve used honey and agave before in this recipe as well and it’s delicious.
Make sure to pick up the freshest strawberries right before you plan to make this. The berries are the star of this dish and there is nothing worse than mushy, tart berries.
Perfect for Potlucks
This lightly sweetened quinoa is such a nice change from traditional quinoa recipes. It really is refreshing and perfect for a summer picnic, potluck, or BBQ. Plus, the colors are absolutely beautiful and no one can resist a few spoonfuls! I usually serve it along side a grilled steak or chicken and roasted asparagus, broccoli, or even corn on the cob.
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Sweet Strawberry & Pecan Quinoa Salad
Ingredients
- 2 teaspoons SPLENDA® Sugar Blend *
- 2 teaspoons water
- 1 cup dry quinoa
- 1/2 cup sliced strawberries
- 1/2 cup sliced pecan halves
- 1 tsp fresh thyme leaves
Instructions
- Heat water for 30 seconds in a small microwave safe container. Stir in Splenda until dissolved to create a simple syrup and chill in the refrigerator for several hours.
- Cook quinoa according to package instructions. And chill completely in the refrigerator for several hours.
- Right before serving, stir in strawberries, pecans, simple syrup, and thyme. Serve cold as a side salad.
Notes
*Not a fan of Splenda? Swap the splenda and 2 tsps water for 2 tsps of honey or agave syrup.
Nutrition Information:
Amount Per Serving: Calories: 1028 Total Fat: 46g Saturated Fat: 4g Cholesterol: 0mg Sodium: 10mg Fiber: 18g Sugar: 14g Protein: 29g
Disclaimer: This post is part of my ongoing partnership with SPLENDA® Brand.
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Laurie Miller says
July 10, 2017 at 7:46 amThis look very good! I have never tried Quinoa. So I will make this salad for my family and hope that it taste as good as it looks. Sure would be much healthy then the carbs I serve for side dishes. Thanks for the recipe.
Wendy O'Neal says
July 12, 2017 at 12:00 pmI hope y’all love it w-
Jerry Marquardt says
July 5, 2016 at 3:50 pmThis looks very delicious indeed. I copied the recipe down to make this on the coming weekend. I thank you for sharing it with us today.
Richard Hicks says
July 4, 2016 at 11:05 pmSalads do not get much tastier and healthier than this!
Anna says
June 30, 2016 at 10:09 pmThis looks like it would be good for breakfast as well.
Wendy O'Neal says
July 1, 2016 at 9:45 amGreat idea!
Barbara says
June 30, 2016 at 10:12 amI really have to try this. I bought quinoa thinking I would start substituting it for other carbs in my diet but then realized I had no idea what to do with it. The one recipe I tried (a mushroom and chicken thing) was awful so I’ve been afraid of it. I have two giant bags of it but no real idea where to start. I love strawberries and a cold, sweeter salad-type recipe is something I can try though.
Wendy O'Neal says
June 30, 2016 at 2:19 pmI hope you like it Barbara. Quinoa is definitely a different flavor and texture. Let me know what you think. w-