STRAWBERRY, QUINOA, SPINACH SALAD W/ LEMONY VINAIGRETTE
Serves 4
Ingredients
Salad
- 10 cups baby spinach
- 1-pint strawberries, hulled and cut into 1/4-inch thick slices
- 6-ounces chilled goat cheese, crumbled
- 2 tablespoons sunflower or pumpkin seeds
- 1 cup quinoa, cooked and cooled
- 1 cup red onion, sliced
Lemon Vinaigrette
- 1/2 cup olive oil
- 2 teaspoon lemon zest
- 1/4 cup lemon juice
- 4 teaspoon Dijon mustard
- 2 teaspoon honey
- To Taste, salt & black pepper
Directions
- Cook and cool the quinoa according to the package instructions. Set aside.
- To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, honey and a few twists of freshly ground black pepper until emulsified. Set the dressing aside.
- Assemble the salad: In a bowl, combine the spinach, strawberries, quinoa, and sunflower seeds. Crumble goat cheese over the salad. Drizzle in just enough dressing to lightly coat the spinach and toss.
Chef’s Notes
The quinoa in this salad actually adds protein, but some grilled chicken is great on it as well. Make it vegan by skipping the goat cheese. Or try any of your favorite cheeses. We’re a nut free facility, but if they aren’t a problem for you, this salad is great with pecans, walnuts, or almonds. Store dressing separately. Toss the dressing with the rest of the ingredients just before serving.