Strawberry, Quinoa And Chopped Spinach Salad
This vibrant quinoa salad is a delightful blend of flavors and textures. Warm cooked quinoa is combined with creamy goat cheese, sweet strawberries, and crisp baby spinach. Tossed in a tangy balsamic Dijon dressing and topped with toasted pecans for a satisfying crunch, each bite is a symphony of deliciousness. Perfect for a light lunch or a refreshing side dish, this salad is both nutritious and bursting with summery freshness.
— Constant Cookbook
Ingredients
- 2 tablespoons olive oil
- 2 to 3 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon real maple syrup
- 1 teaspoon shallot, finely chopped
- 3/4 cup cooked quinoa, warmed
- 2 to 3 tablespoons goat cheese, crumbled
- black pepper and sea salt, to taste
- 2/3 cup strawberries, chopped
- 2 cups baby spinach, roughly chopped
- 2 tablespoons pecan pieces
Instructions
- Cook the quinoa: Note that 1 cup of dry quinoa yields over 3 cups cooked quinoa. Rinse the quinoa well in a mesh colander, then combine the rinsed quinoa with twice as much water in a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until water is absorbed, remove from heat and fluff with a fork.
- Make the dressing: In a small jar, combine the ingredients listed below. Either use a fork to whisk the ingredients well or screw a lid on the jar and give it a few good shakes. Taste the dressing and adjust the flavors if necessary (add vinegar for a more tart dressing, or maple syrup for a sweeter dressing). Set the dressing aside.
- Toast the pecans: In a small pan over medium heat, toast your pecan pieces until they are fragrant and golden (stir often). This should take around five minutes.
- In a bowl, mix together 3/4 cup or more of warm quinoa with the goat cheese, salt and pepper. Mix in the strawberries and spinach, drizzle with as much dressing as desired, and mix well. Top with pecan pieces. Enjoy!
Cook Time
15M
Prep Time
PT15M
Nutrition
- Calories: 654 calories
- Sugar Content: 12.6 g
- Sodium Content: 312.1 mg
- Fat Content: 47 g
- Saturated Fat Content: 9.4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 47.9 g
- Fiber Content: 8.5 g
- Protein Content: 15.1 g
- Cholesterol Content: 13.1 mg
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