Buy

TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD

Home / Products / Recipes /  Salads  / TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD

Ingredients

(3 to 4 servings)

  • 3 oz spinach leaves, without stems
  • ½ cup rinsed tri-color quinoa
  • ¼ scallion
  • 3 oz sliced toasted almonds, peeled and sliced
  • 4.2 oz fresh strawberries
  • 1 fl oz balsamic vinegar
  • 3 fl oz olive oil
  • 1 tsp mustard
  • 1 tsp honey
  • Salt to taste

Preparation

  1. In a hot pan, put the sliced scallion, add some oil and sauté. Then add the quinoa and ½ cup of boiling water. Let it boil with the lid on.
  2. In a jar, put the balsamic vinegar, olive oil, mustard, honey and salt. Blend with a hand blender until obtaining a smooth mixture and set aside.
  3. Once the quinoa is cooked and warm, mix with the dressing, and then add the quartered strawberries.
  4. Arrange the spinach leaves in a dish and spread quinoa on top.
  5. When serving, finish with toasted almonds (you can replace them with toasted seeds or a different type of nut).

Other recipes you
may also like

PEAS, 3-CHEESE AND BLACKBERRY SALAD

CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES

ROASTED EGGPLANT, ZUCCHINI, ONION AND BELL PEPPER SALAD WITH PHYSALIS

CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD

LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD

Cobb salad with raspberries and blackberries

Strawberry and pastrami salad

Peach, mixed greens, and blackberry salad

Wild rice salad with lemon and physalis dressing

BLACK BEAN, CHICKPEA, AVOCADO AND STRAWBERRY SALAD