Strawberry Rhubarb Salad

This weekend was the official opening of the farmer’s market in my town. It was a little anticlimactic because there weren’t many vendors yet, and most of the vendors didn’t have much in the way of offerings. Fortunately, I managed to score some beautiful ruby red rhubarb.

 

rhubarbconveganence blog - strawberry rhubarb salad

I was too lazy to go grocery shopping or look for recipes that use rhubarb, so I just combined it with some ingredients I happened to have around the house.

This salad is on the sweet side, and it’s perfect for the hot weather we’ve had lately. If you can wait a while before eating it, I recommend serving it chilled. I ate it warm (I’m impatient like that) but that didn’t stop me from wolfing this down.

Strawberry Rhubarb Salad

Serves 4

Preparation time: 25 minutes (plus chill time)

Ingredients:

For the Salad

1 C quinoa, cooked according to package instructions

2 large stalks rhubarb, diced (about 2 C)

2 tbsp vegan cane sugar

1 1/2 C strawberries, sliced

10 oz watercress or other green (spinach would work nicely here too)

optional: almond slivers (I didn’t use any but I thought it would go well with this salad)

For the Dressing

1 C  strawberries, stems removed

3 tbsp white balsamic vinegar

2 1/2 tbsp extra virgin olive oil

juice from 1 lemon

1/2 tsp agave nectar

1/2 tsp ground ginger (or 1″ grated fresh if you’ve got it)

cracked black pepper to taste (about 1/4 tsp)

Directions

1) Preheat oven to 450F. Toss diced rhubarb in a bowl with sugar until rhubarb is evenly coated. Let sit about 10 minutes. Arrange rhubarb in a single layer on a baking sheet, and cook for 5 minutes. Remove from heat and allow to cool before combining it with other salad ingredients.

2) Meanwhile, mix all dressing ingredients together in a food processor.

3) Toss watercress, sliced strawberries, rhubarb, and almonds, if using.

4) If you are chilling the salad, chill dressing, quinoa, and watercress mixture in separate containers for at least 1 hour. When ready to serve, place quinoa in a salad bowl or on a plate, and top with rhubarb mixture. Drizzle with dressing and cracked pepper. (You could also mix it all together if you want.)

conveganence blog - strawberry rhubarb saladconveganence blog - strawberry rhubarb salad

salad1conveganence blog - strawberry rhubarb salad

 

 

 

 

2 responses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s