Early June is the apotheosis of the strawberry in this part of Europe – you can hardly turn around twice without spying them in the markets, peeking out behind garden fences, even growing wild in the forest. (Few things in this world taste better than wild strawberries plucked on a hike in the woods.) Inspired by this juicy bounty, (and feeling hungry for lunch,) I created this lovely lukewarm salad featuring the crunchiness of red quinoa, the crisp and soothing touch of fennel, and the aforementioned berry-infused glory. Besides providing a satisfying lunch before a long rehearsal in the opera pit – next stop, Puccini’s Madame Butterfly – this would be a pretty addition to an early summer picnic spread.
3/4 cup red quinoa
1 1/2 cups water
1 medium fennel bulb, chopped
7-10 ripe strawberries, tops removed, quartered
1 little pot goat’s or soy yogurt, unflavored
juice and zest of 1/2 lemon
1/8 cup sunflower oil
salt and freshly ground pepper, to taste
Directions: Cook the quinoa in the rice cooker, then let cool. In the meantime, prepare strawberries and fennel.
When the quinoa has reached room temperature, toss together remaining ingredients and season to taste.
Use a few extra strawberries as garnish…
This recipe, besides being delicious, is also gluten-free, appropriate for the later stages of the Candida diet, and vegan if you use soy yoghurt.
In the meantime, my husband prepared his own lunch, his Käsespätzle 🙂