Quinoa Salad with Spinach, Strawberries and Goat Cheese
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon dijon mustard
- kosher salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon honey
- kosher salt and black pepper
- 2 cups baby spinach leaves
- 1 ounce goat cheese crumbled
- 1 cup quinoa rinsed (i used red quinoa)
- 2 tablespoons fresh basil cut into chiffonade (ribbons)
- 2/3 cup sliced strawberries
- 1 1/2 tablespoons sliced almonds toasted
- Carbohydrate 5.16639353592911 g
- Cholesterol 5.59903081225 mg
- Fat 6.67509504730043 g
- Fiber 1.22688489809967 g
- Protein 2.76786203132656 g
- Saturated Fat 2.01101217432981 g
- Serving Size 1 1 Serving (66g)
- Sodium 141.347852661579 mg
- Sugar 3.93950863782944 g
- Trans Fat 0.320138179697992 g
- Calories 89 calories
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. Let the quinoa cool to room temperature.Meanwhile, make the balsamic dressing. 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 dressing and toss to combine all ingredients well. Serve the salad alone or if desired, topped with slices of grilled chicken breast.
