July/September 2014

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A Taste of Summer

Posted: Friday, May. 09, 2014

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Photo by Lora Denton Photography.

Originally from England, Sarah Ryberg has lived in Charlotte for the last 12 years and is a graduate of UNC Charlotte. After two whirlwind weddings - one in Charlotte and another in her homeland - Sarah is settling into married life and learning what it takes to be a Mrs. You can reach Sarah at sarahmryberg@yahoo.com

While it may not be summer time yet, the warmer weather is finally arriving, and with the temperatures rising you may be looking for lighter, fresher meals. I know I was, which is why I’m loving this Strawberry and Basil Quinoa Salad. Drizzled with honey and lemon juice, it’s the perfect blend of summer ingredients and gives you a light, refreshing taste for those hotter days.

The original recipe comes from Edible Perspective and includes slices of watermelon (another summer favorite). I made the recipe my own and I am including the steps for you to make this delicious meal here. Bon Appetit!

Strawberry and Basil Quinoa Salad


Recipe serves 2

Ingredients:

1 cup of quinoa
Drizzle of honey
Juice of half a lemon
Sliced strawberries
2 tbsp of chopped, fresh basil
Crumbled goat cheese

Method:

Cook the quinoa until transparent and the outer loops are loose.

While the quinoa is cooking, chop as many strawberries as desired into smaller pieces. This is a good time to chop your basil as well.

When the quinoa is full cooked, pour into a bowl and mix with your strawberries and basil. Once mixed, place onto a plate.

Top with goat’s cheese and drizzle with honey. Split the lemon juice between two plates and drizzle on each.

Voila! You’re ready to enjoy.

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