A match made in heaven

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Wimbledon is in full swing and so is the strawberry season in the UK. These delectable red berries are so delicious and satiating it’s no surprise this pairing has become a competition tradition.

It’s said Wimbledon attendees consume 8600 punnets of fresh strawbs daily. The tournament lasts for around two weeks - that’s a lot of strawberries. In addition to the 28,000kg of strawberries, more than 7,000 litres of fresh cream is also consumed during the tournament (but let’s not dwell on that).

Strawberries provide a juicy boost of vitamins C and K, fibre, folic acid, manganese and potassium. They also contain a lot of phytonutrients and flavonoids which gives them their vibrant colour.

They’ve been used throughout history to reduce digestive problems, help whiten teeth and soothe skin irritations. Plus, they can also help regulate blood sugar levels and increase satiety.

Here’s an easy and yummy STRAWBERRY & BASIL QUINOA SALAD dish to help keep you on your game:


135g quinoa, uncooked, rinsed
250g quartered strawberries
5-6 leaves fresh basil, chopped
35g sunflower seeds
115g goat’s cheese, crumbled
For lemon dressing
2 tbsp olive oil
60ml lemon juice
1 clove garlic, minced
1 tsp honey
1 large basil leaf, chopped
sea salt and pepper, to taste


Rinse the quinoa in cold water. In a medium saucepan, bring 300ml water to a boil. Add the quinoa and bring to the boil. Cover, reduce the heat to low, and let simmer for 15 mins or until the quinoa has absorbed all of the water.

Remove from heat and fluff the quinoa with fork. Place in large bowl and set aside to cool for about 10 mins.

To make dressing, put the olive oil, lemon juice, garlic, honey, basil and salt in blender or food processor. Blend for 10-15 seconds. Fold into quinoa.

Gently fold in the strawberries and basil. At this stage, you have an option to add in other things like chickpeas or chicken. Season to taste.

Refrigerate for few hours to let flavors marinate, then sprinkle over the goat’s cheese, sunflower seeds and extra basil.

Optional: serve over a bed of spinach or rocket leaves.