Strawberry Quinoa Spinach Salad Food
STRAWBERRY SPINACH QUINOA SALAD
Hello lovely! Yes, this is a lovely, lovely salad. It's lovely because it combines a few of my favorite flavors (strawberry, spinach and almonds). It's lovely because it tasted light, but the quinoa made me feel full. And it's even lovelier because it is made of "ingredients I had on hand." Otherwise known as "popular ingredients that most people have"...because I don't buy too many crazy, off the wall or expensive ingredients...so chances are you have these ingredients too! And as you can see from the photo, I chopped up whole almonds...using what I had on hand. It would have been easier to use slivered or chopped almonds (or pecans!), but I didn't have those, so we made do. I'm all about improvising, and making do with what I can find in the pantry! Variation: If I'd had poppyseed dressing on hand, I would have used that...but I used a sweeter red wine vinaigrette that I found in the fridge. A balsamic vinaigrette would be lovely too. Use what you've got! My favorite salad that I eat for lunch several times a week is topped with diced mango, diced avocado and a tangy vinaigrette. So that combo is next on my list for a quinoa summer salad! Nom-nom!
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 25m
Yield 2 main dish servings, 4 to 6 side dish servings, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cook the quinoa according to package directions. Cool for at least 2 hours in the fridge.
- When ready to serve, mix together the chilled quinoa, strawberries, chopped spinach and almonds.
- Drizzle the dressing over the top.
- Serve chilled as main dish, or side dish. Perfect for lunch too!
Nutrition Facts : Calories 745.5, Fat 19.5, SaturatedFat 1.9, Sodium 67.5, Carbohydrate 116.9, Fiber 14.9, Sugar 3.5, Protein 28
QUINOA SALAD WITH STRAWBERRIES
This side dish brings all the flavors from a classic strawberry and spinach salad with poppy seed dressing into a light but filling grain salad. The mildly creamy dressing keeps the salad moist without weighing it down. Soaking the shallot in ice water cuts some of its sharp bite and prevents the entire dish from tasting like onion.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quinoa; let cool. Soak 1 thinly sliced shallot in ice water, 10 minutes. Drain and toss with the quinoa along with 2 cups baby spinach, 1 cup diced strawberries and 1/4 cup chopped salted almonds. Whisk 2 tablespoons each sour cream, olive oil and cider vinegar with 1 teaspoon each sugar, poppy seeds and kosher salt; season with pepper. Toss the quinoa salad with the dressing. Let stand 10 minutes.
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- Cook the quinoa: Note that 1 cup of dry quinoa yields over 3 cups cooked quinoa. Rinse the quinoa well in a mesh colander, then combine the rinsed quinoa with twice as much water in a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until water is absorbed, remove from heat and fluff with a fork.
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