Fresh Basil, Baby Romaine & Quinoa Salad with Roasted Strawberry & Lime Dressing

Fresh Basil, Baby Romaine & Quinoa Salad with Roasted Strawberry & Lime Dressing

It may sound a little odd to roast strawberries, but since they are mostly water, removing some of it through roasting will intensify their flavour making the dressing even more sensational.

  • Ingredients

    Roasted Strawberry & Lime Dressing:

    3 cups fresh strawberries, stemmed (750 mL)

    1/2 cup canola oil (125 mL)

    Juice of 2 limes (60 mL)

    2 Tbsp honey (30 mL)

    2 Tbsp fresh basil chopped (30 mL)


    1 cup quinoa (250 mL)

    2 cups no-salt added vegetable stock (500 mL)


    4 cups baby romaine lettuce (1 L)

    2 cups quartered fresh strawberries (500 mL)

    1/2 cup roughly chopped fresh basil leaves (125 mL)

    1/2 purple onion, thinly sliced (1/2)

    1/2 cup toasted hazelnuts, roughly chopped (125 mL)

  • Directions

    Roasted Strawberry & Lime Dressing:

    1. Preheat oven to 450 °F (230 °C). Place strawberries on a non-stick mat or parchment paper inside a rimmed baking sheet. Place in oven and roast for 15 minutes. Remove from heat and let cool.
    2. Place strawberries and remaining ingredients in a food processor and process until smooth.


    1. Cook quinoa, stirring frequently, in a heavy bottomed pot with a lid over medium heat until lightly browned and starting to pop; add stock to pot and bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes, or until all liquid has been absorbed.
    2. Remove from heat, fluff with a fork, and let cool to room temperature.


    1. Combine quinoa and all salad ingredients in a bowl and drizzle with dressing; toss to combine. Season with pepper and serve immediately.

Nutritional Analysis

Total Fat
35.8 g
Saturated Fat
2.3 g
0 mg
55.8 g
10 g
18.6 g
11.7 g
827 mg