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Quinoa Strawberry Salad / Creamy Basil Tahini Dressing

June 22, 2018 By fannythefoodie Leave a Comment

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Hey there,

 

So, I know I have been sort of slacking on here. Well you might already know this but I am actually a full-time student so doing Instagram, maintaining a blog, working and studying all at the same time is kind of impossible for me right now, hence the lack of posts on here in the past few months. However, I am finally on my summer break, which means I’ve got way more time on my hand to shoot and test recipes.

 

Last week I got home after a day at the library, yes I’ve still got a paper to finish, so technically I’m not on my break yet, however, I don’t have any lectures…

A day in the library followed by a cooking sesh.

Anyways, last week I got home after a day in the library and I really felt like trying a new recipe and actually writing it down and taking a pictures, the whole thing. I even took a little writing break from my paper to note down my recipe in advance so it would be easier when I was actually cooking it. As I just had my fridge restocked the day before I had loads of things to choose from, yet I decided to go for my seasonal favourites: strawberries and tomatoes. It’s been super hot here recently so a salad was the way to go.

Seasonal favourites are a must.

I settled for a quinoa salad on a base of greens. This time I settled for baby spinach and kale, yes Swiss kale is finally available again. I then topped everything with fresh local strawberries and tomatoes as well as some baby cucumber. Last but not least I sprinkled on some toasted pine nuts and drizzled everything with a deliciously creamy dressing made of tahini and basil, two other favourites of mine.

 

I ended up serving my salad alongside some asparagus and marinated tofu. There’s a recipe for marinated tofu in my book SEASONS, however, you can just whip up your own marinade, just make sure you let your tofu marinate for a while so the flavours can really come together. What you’ll end up with is a deliciously infused tofu that is for sure boring. Trust me I even managed to convinced a few fellow tofu haters to start enjoying it with my marinated tofu, yes it’s that good.

 

Anyways, let’s get cooking.

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Quinoa strawberry salad, so fresh and tasty.

Quinoa Strawberry Salad / Creamy Basil Tahini Dressing
 
Save Print
Prep time
20 mins
Total time
20 mins
 
Author: Fanny Frey
Recipe type: Salad
Cuisine: plantbased
Serves: 2
Ingredients
  • ¼ cup cooked quinoa
  • 1 handful of kale, chopped
  • 80g baby spinach
  • 1 tbs pine nuts, toasted
  • 100g strawberries cut in half
  • 3 tomatoes, cut into slices
  • 2 mini cucumbers, pealed into slices
  • DRESSING:
  • 2 tbs tahini
  • 1 lemon, juice
  • 1 bunch of basil
  • 1 tbs balsamic
  • 50ml water
  • GARNISH:
  • baby sorrel (optional)
Instructions
  1. For the dressing add all of the ingredients into a food processor or blender and blend until smooth.
  2. Massage the kale with 1 tablespoon of dressing, then add in the spinach and plate onto a platter. Top with tomatoes, strawberries, quinoa, pine nuts and cucumber and drizzle with the rest of the dressing. Garnish with micro greens (I used baby sorrel).
3.5.3226

"<yoastmark

Bisous,

fanny the foodie

Filed Under: Recipes, Salads Tagged With: basil, basil dressing, cucumber, fresh dinner, healthy vegan recipe, kale salad, marinated tofu, quinoa, quinoa salad, salad, spinach, strawberry, summer dinner, summer recipe, summer salad, tahini, tahini dressing, Tofu, vegan cookbook, vegan dinner, vegan recipe

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