Quinoa Salad with Spinach and Strawberries
User Reviews
5
Quinoa Salad with Spinach and Strawberries
Description
This salad starts by cooking quinoa with water and salt until fluffy and all water is absorbed, then fluffing with a fork. While still warm, some of the balsamic vinaigrette is tossed with the quinoa to enhance its flavor. The vinaigrette blends balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper for a balanced, slightly sweet and tangy dressing.
Fresh ingredients including baby spinach leaves, fresh basil ribbons, quartered strawberries, crumbled goat cheese, and toasted sliced almonds are combined in a bowl with the dressed quinoa. The salad is then finished with the remaining vinaigrette and tossed to coat evenly.
The mixture provides a mix of sweet, tangy, creamy, nutty, and fresh flavors with a variety of textures from soft quinoa and cheese to crisp spinach and almonds. Adding grilled chicken or salmon can make the salad a more substantial main course. This dish suits seasonal, fresh eating and can be served chilled or at room temperature.
The recipe suggests tossing warm quinoa with some dressing early for better flavor absorption, then dressing the full salad before serving.
Ingredients
- 1 cup quinoa rinsed
- kosher salt
- 2 cups baby spinach leaves
- 2 tablespoons basil cut into ribbons, fresh
- 1 cup strawberry quartered
- 1 ounce goat cheese crumbled
- 2 tablespoons almonds toasted, sliced
Balsamic Vinaigrette:
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 2 tablespoons extra virgin olive oil
- kosher salt
- black pepper
Instructions
- Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer. Simmer the quinoa about 15 minutes until cooked. Remove the lid and cook another 2-3 minutes until all of the water has evaporated. Remove from the heat and fluff with a fork.
- While the quinoa is still warm, toss it with some of the dressing. The quinoa really absorbs maximum flavor this way!
- Meanwhile, make the balsamic vinaigrette. Whisk the vinegar, mustard and honey together in a small bowl. Slowly pour in the olive oil while you continue to whisk. Season the dressing with salt and pepper.
- Place the quinoa in a salad bowl along with the spinach, basil, strawberries, goat cheese and almonds. Add the rest of the dressing and toss to combine all ingredients well. Serve the salad alone or if desired, top with grilled chicken breast or salmon.
Notes
- Toss warm quinoa with some dressing before it cools for better flavor absorption.
- Add the remaining dressing to the salad just before serving to keep ingredients fresh.
- For a heartier meal, top the salad with grilled chicken breast or salmon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 291kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 3mg | 1% |
| Sodium | 57mg | 2% |
| Potassium | 429mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1544IU | 31% |
| Vitamin C | 26mg | 29% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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