I love a great strawberry salad and I love quinoa, so when I saw this one from The Food Physician, I knew I had to try it. Quinoa is a staple in our house and we especially love the red variety just because I like the way the color pops on my white plates. This gluten-free supergrain offers more than double the fiber than most grains and is one of the most protein-rich foods you can eat at 12 grains per 1/2 cup! Just remember to rinse it before cooking to remove the bitter residue. It’s also cheaper when you buy in bulk at Whole Foods or other Natural Food Store. I happen to live a mile from a great store named, Sevananda that offers this plus many other grains, flours, nuts, etc at great prices. Regular grocery stores like Kroger or Publix usually has it in the natural food section and/or rice aisle.
Quinoa Salad with Strawberries, Spinach & Goat Cheese
1 cup red quinoa, rinsed
2 cup baby spinach leaves
2 Tbsp fresh basil, cut into chiffonade (ribbons)
⅔ cup sliced strawberry
1 oz crumbled goat cheese
1 ½ Tbsp sliced almond, toasted
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.
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp honey or agave nectar
2 Tbsp extra virgin olive oil
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 or salmon filet.
Source for recipe and picture: Thefoodiephysician.com