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TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD

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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).

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