Strawberry and Pecan Quinoa with Honey Lemon Dressing

May 3, 2012


This dish may not be much to look at but it is delicious and versatile. It makes a great breakfast or snack. I actually ate several forkfuls before dinner last night. I couldn’t resist. You’ve got sweet, tart strawberries mingling with the buttery pecans and the quinoa is right there binding it all together. Amazing. And so simple!


1 cup quinoa, prepared according to the package instructions
1 cup chopped strawberries
1 cup chopped and lightly toasted pecans
juice of 1 lemon
1 Tablespoon honey

Directions: Cook the quinoa, drain off any excess water and chill until cool to touch.


Lightly toast the chopped pecans and allow to cool to room temperature.

In a small mixing bowl, whisk together the lemon juice and honey to make the dressing.

In a separate mixing bowl combine the quinoa, strawberries, pecans and honey/lemon dressing. Toss until well combined.


This is such an easy dish to throw together anytime you like. Enjoy!

Print Friendly

Other posts you may enjoy:

  1. Raw Salad with Honey Lemon Dressing
  2. Endive and Radish Salad with Parsley Lemon Dressing
  3. Black and Pinto Bean Salad with Lime and Cilantro Dressing
  4. Lemon Pepper Asparagus Salad
  5. Kale and Blueberry Salad with Pecans and Blue Cheese


marianne May 20, 2012 at 8:06 pm

Does anyone know why in the pictures the quinoa is so dark? Mine is a very light tan color, pretty much the same as the color when it’s uncooked.

Jen @ Keepitsimplefoods May 21, 2012 at 7:58 am

Quinoa is generally red or dark brown in color. The kind I used in this recipe was red before and after cooking.

marianne May 24, 2012 at 12:30 pm

Interesting! Thanks for the reply. I’ve never seen quinoa another color than light tan-ish.

Amanda @ Veggies n' Dogs May 4, 2012 at 1:13 pm

This is great, especially since Strawberries are coming to the Farmer’s Markets!

Sarah May 3, 2012 at 6:22 pm

Another nice dish to add to my list, great share thank you!

Previous post:

Next post: