I recently came across the concept of roasting strawberries. The idea of roasting strawberries came as a bit of a surprise as I had never even considered it. I like roasting vegetables because it concentrates the flavour and there was no reason that it could not do the same for strawberries. I have recently been enjoying quinoa salads and I thought that a savoury roasted strawberry quinoa salad would be a good place to start experimenting with roasted strawberries. Since strawberries and asparagus generally in season together I thought that adding asparagus would be fitting. Balsamic vinegar goes well with strawberries and I thought that roasting the strawberries in balsamic vinegar would be nice. I also figured that the strawberry juices combined with the balsamic vinegar would make a nice base for a dressing. The roasted strawberry and asparagus quinoa salad turned out to be really tasty! I really enjoyed the roasted strawberries and they were full of flavour. The balsamic dressing went really well with the roasted strawberries and the garlic added a nice bite. I can’t wait to use roasted strawberries again.
Roasted Strawberry and Asparagus Quinoa Salad
- 1 cup quinoa
- 2 cups water
- 1 cup strawberries (sliced)
- 1/2 pound asparagus (cut into bite sized pieces)
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 cup chickpeas
- 1/4 cup feta (crumbled)
- 1 handful pecans (chopped)
- 1 clove garlic (chopped)
- 1 teaspoon honey
- 1 teaspoon mustard
- Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
- Toss the strawberries and asparagus in the balsamic vinegar, olive oil, salt and pepper.
- Roast the strawberries and asparagus in a preheated 400F/200C oven until caramelized, about 10-20 minutes.
- Assemble the salad.
- Mix the juices left in the roasting pan with the garlic, honey and mustard in a small bowl.
- Pour the dressing onto the salad and toss to coat.