Strawberry, Mint & Quinoa Salad at the Ithaca Parade


  • Quinoa – 3 cups
  • Water – 6 cups
  • Strawberries – 1.5 cups, sliced
  • Mint – 1/2 cup finely chopped fresh mint
  • Pumpkin seeds – 1/3 cup, toasted
  • Tahini – 2 tablespoons
  • Honey – 2 tablespoons
  • Extra virgin olive oil – 3 tablespoons
  • Apple cider – 1 teaspoon
  • Balsamic vinegar – 1 tablespoon
  • Sea salt – 1 teaspoon
  • Pepper – About 8 turns of the pepper mill


  1. Rinse the quinoa in a fine mesh strainer to remove the saponin, the natural, bitter coating.
  2. Add the quinoa and 6 cups of water to a medium pot. Leave the pot uncovered and over medium-high heat, bring the liquid to a rolling boil.
  3. Cover the pot and reduce the heat to the lowest setting. Simmer for 12-15 minutes. After 12 minutes, remove the lid quickly and stir the quinoa to check if it is done. If the liquid has been completely absorbed and the quinoa is full and fluffy, it’s ready. If not, continue cooking for 1-3 minutes more. Remove the pot from the burner, stir the quinoa and replace the lid. Let the quinoa stand in the pot for 5 minutes.
  4. Toss the quinoa with the strawberries, mint and pumpkin seeds.
  5. In a jar or bowl, combine the remaining ingredients and shake or stir vigorously. Toss the dressing with the salad and devour.