Serves 1
30 min
Strawberry and Spinach Salad with Quinoa and Goat Cheese
Recipe GLPR9cdcc4e4da414d
A fresh and vibrant salad combining tender baby spinach, sweet strawberries, nutty quinoa, and tangy goat cheese, topped with toasted almonds and dressed with a bright lemon-mustard vinaigrette. This wholesome salad works perfectly as a side dish or light main course.
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Ingredients
¼ cup quinoa
½ cup water
2½ cups baby spinach, roughly chopped
5 to 6 strawberries, hulled and sliced ¼-inch thick
2 tablespoons slivered almonds
1½ ounces goat cheese, crumbled
2 tablespoons olive oil
1 tablespoon + 1 teaspoon lemon juice
½ teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon honey
Freshly ground black pepper to taste
Directions
Rinse the quinoa under cold running water in a fine mesh colander. In a small saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 to 17 minutes until all the water is absorbed.
Remove from heat and fluff the quinoa gently with a fork. Let cool uncovered for 7 to 8 minutes.
While the quinoa cools, prepare the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey, and a few grinds of black pepper until smooth and emulsified. Set aside.
In a small skillet over medium heat, toast the almond slivers, stirring frequently, for about 5 minutes until fragrant and lightly golden.
In a serving bowl, combine the chopped spinach, sliced strawberries, cooled quinoa, and toasted almonds.
Crumble the goat cheese over the salad, then drizzle with just enough dressing to lightly coat the greens—you may not need all the dressing. Toss gently to combine and serve immediately.
