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Strawberry Pistachio Quinoa with Lemon Oregano Vinaigrette

Updated: Jun 7, 2018

Strawberry Pistachio Quinoa

Straight from Swirls of Flavor | Serves: 5 cups | Time: ~20 min


2 cups water 1 cup #quinoa 1/4 cup olive oil 3 tbsp red wine vinegar 1 tsp lemon zest 1/2 tsp dried oregano 1/2 tsp sugar 1/2 tsp kosher salt 1/4 tsp pepper 1 cup chopped fresh #strawberries 1/2 cup shelled #pistachios, 2 oz. 1/2 cup crumbled garlic & herb feta (I skipped to keep vegan) 1/4 cup chopped red onion


In medium saucepot bring 2 cups water to a boil over medium-high heat. Add quinoa. Cook until water has been absorbed, 10-12 minutes.

Remove from heat. Stir to fluff up. Let stand, covered, 5 minutes.

Meanwhile, in serving dish combine olive oil, vinegar, lemon zest, oregano, sugar, kosher salt and pepper until blended.

Stir in quinoa, strawberries, pistachios, feta and red onion until evenly coated.

Serve warm, at room temperature or chilled.

What I ate and drank today (5/4/2018)

72 oz of water

2 cups of decaf

Spinach, feta and egg white wrap from Starbucks

Celery with peanut butter

Handful of blue corn chips

Strawberry pistachio quinoa


~2 miles of walking

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