This is a great use for leftover quinoa!  According to Lorna Sass, you can store cooked quinoa in the refrigerator for 5 days in a tightly sealed container.

If you don’t have any cooked quinoa - go ahead and prepare it according to the package directions ... or use this method by Sass ... For 1 cup dry quinoa you’ll need 10 cups of boiling water.  Start by putting the water into a pot and bringing it up to a boil.  Then rinse the quinoa (she likes ivory/tan).  She says to swish the grains around in the water until it is clear and no more bubbles are present.  Once the water is boiling - add the quinoa and cook uncovered about 11 to 14 minutes.  I noticed on the package of quinoa I had the directions are to cook/steam it more like rice.  From what I’ve read online - the preferred way is to boil it like pasta.  OK ... once it is done cooking, drain and allow the grains to sit in the strainer for 5 minutes.  Fluff.

OK ... back to the salad ... my salad was inspired by a Balsamic Grilled Strawberry with Quinoa and Shrimp Salad that I found online.  I wasn’t up to going through all the trouble, but it got me on the right track.  I’ve linked the recipe in case you’re up to trying it!  OK - I used slivered almonds - toasted them in a dry skillet for about 3 minutes and sprinkled a little granulated sugar over top of them while they were still cooling in the skillet.

From there - I cleaned, hulled and sliced my strawberries and tore up some butter lettuce.  I added it all to my salad bowl along my cooled quinoa and topped it with some small bite-size pieces of Boursin Cheese and my sugared slivered almonds.

I also made a quick salad dressing - but I found I didn’t need it (or at least much of it).

I used the reserved strawberry puree from my Roasted Strawberry & Buttermilk Ice Cream - added to that a tablespoon or two of mayonnaise and some balsamic vinegar.  I added that to my mini food processor and in seconds had a fruity and tangy dressing!

And here’s a bonus recipe idea ... Sweet & Nutty Quinoa Breakfast Bowl!

Take out some leftover Quinoa.

Warm it in the microwave, covered lightly with a paper towel.

Place cleaned and cut berries (of your choice) over the top.

Toast some nuts of your choice quickly in the microwave.  If you’ve never done this - lay your nuts in a single layer on a microwave-safe plate.  Microwave for 2-4 minutes for 1/2 cup of nuts.  Place overtop!

And drizzle with a little honey or agave nectar.  And enjoy a protein-packed breakfast!

* Feel free to add milk, dried fruits, etc., to your liking!