Strawberry, Quinoa, and Ricotta Salata Salad Recipe – Sunset Magazine

Ingredients

• SALAD
• 1 teaspoon olive oil
• 1/2 small dried red chile, broken in half
• 1/8 teaspoon kosher salt
• 1/3 cup quinoa, rinsed well and drained
• 1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
• 1 1/2 cups quartered or halved strawberries
• 1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
• 1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
• 1/4 pound ricotta salata or feta cheese, thinly sliced
• 3 tablespoons finely chopped strawberries
• 1 1/2 teaspoons finely chopped shallot
• 1 tablespoon finely chopped fresh basil leaves
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon kosher salt
• About 1/4 tsp. pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons canola oil