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To make a delicious Strawberry Spinach Quinoa Salad, you need fresh and tasty ingredients. Here’s what you will need: - 1 cup quinoa, rinsed - 4 cups fresh baby spinach, washed and dried - 1 cup strawberries, hulled and sliced - 1/2 cup crumbled feta cheese - 1/4 cup sliced almonds, toasted - 1/4 cup red onion, thinly sliced - 1/4 cup olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon honey (or maple syrup for a vegan option) - Salt and pepper to taste Each ingredient plays a key role in this bright and healthy dish. Quinoa brings protein and texture. Baby spinach adds a fresh, crisp taste. Strawberries give sweetness, while feta cheese adds creaminess. Sliced almonds add crunch. Red onion gives a bit of bite. Olive oil and balsamic vinegar create a tasty dressing, while honey balances the flavors. Finally, you can season with salt and pepper to make it perfect. Using fresh, high-quality ingredients makes this salad shine. It is not only easy to prepare but also packed with nutrients. Enjoy creating a salad that is colorful, healthy, and full of flavor! - First, rinse the quinoa under cold water. This helps remove any bitter taste. - In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring the mix to a boil. - Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. The quinoa will be fluffy when done. - After cooking, remove it from heat and let it cool. You can spread it out on a plate for faster cooling. - In a large bowl, combine the cooled quinoa, fresh baby spinach, sliced strawberries, crumbled feta cheese, sliced almonds, and red onion. - In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Make sure it is well mixed. - Drizzle the dressing over the salad mixture. Toss gently to combine everything. Ensure all ingredients are evenly coated. - Taste the salad and adjust the seasoning. You can add more salt, pepper, or honey based on your liking. - For a lovely presentation, serve in a large bowl or on individual plates. Garnish with whole strawberries and a sprinkle of toasted almonds. This makes your dish look elegant! Choosing ripe strawberries When you pick strawberries, look for bright red ones. They should smell sweet and feel firm. Avoid berries with green or white spots. If they are too soft, they may be overripe. Picking quality spinach For spinach, choose vibrant green leaves. They should be crisp and free from yellow spots. Fresh spinach has a nice, earthy smell. Always wash the leaves to remove any dirt or grit. Balancing flavors The dressing is key to this salad. Use olive oil for richness and balsamic vinegar for a tangy kick. Honey adds sweetness, but you can swap it for maple syrup for a vegan option. Adjust the salt and pepper to fit your taste. Vegan options for dressing To make this salad vegan, simply use maple syrup instead of honey. This keeps the flavor bright and sweet without animal products. Best accompaniments This salad pairs well with grilled chicken or fish. You can also serve it with crusty bread or a light soup. These options enhance the meal while keeping it fresh. Ingredient substitutions If you want to mix things up, try other fruits like blueberries or apples. You can also swap feta for avocado or nuts. These changes can add new flavors and textures to your salad. {{image_2}} You can change this salad based on what's fresh. Try adding other fruits like blueberries or mangoes. Each fruit brings its own flavor and color. You can also add protein to make it heartier. Grilled chicken or chickpeas work great. They add a nice bite and extra nutrients. If you need gluten-free options, quinoa is a great choice. It is naturally gluten-free and perfect for salads. For those who follow a vegan diet, replace feta cheese with avocado or extra nuts. These options keep the salad creamy and rich. Use maple syrup instead of honey for a sweet touch. To keep your Strawberry Spinach Quinoa Salad fresh, store it in the fridge. Use an airtight container to prevent air and moisture from spoiling it. You can also separate the dressing from the salad to keep the greens crisp. If you mix the dressing in, the salad lasts about 2 days. If kept separate, enjoy it for about 4 days. This salad is best served cold, so reheating is not needed. If you have leftovers and want to serve them, try adding fresh spinach or strawberries to revive the flavors. Just toss everything together and serve right away. It will feel fresh and new! Can I make this salad ahead of time? Yes, you can make this salad ahead of time. Prepare the quinoa and dressing first. Combine everything except the dressing. Store it in the fridge. Just add the dressing before serving. This keeps the salad fresh and crisp. How long does quinoa last once cooked? Cooked quinoa lasts about 5 days in the fridge. Store it in an airtight container. If you notice any smell or mold, it’s best to throw it out. What can I substitute for feta cheese? If you need a substitute for feta cheese, try goat cheese or cottage cheese. For a dairy-free option, use crumbled tofu mixed with a little lemon juice. This keeps the flavor bright and tangy. Caloric value Each serving of this salad has about 250 calories. This is a great option for a light meal or side dish. Key nutrients per serving - Protein: 8g - Fiber: 5g - Vitamin A: 50% of daily value - Vitamin C: 60% of daily value - Calcium: 10% of daily value Adjusting servings for larger groups To serve more people, simply double or triple the recipe. Use 2 cups of quinoa and adjust other ingredients accordingly. This salad is great for parties or potlucks. Tip for portion control For portion control, serve the salad in small bowls. This helps you enjoy the flavors without overindulging. Consider adding a protein like grilled chicken for a balanced meal. This blog post guided you through creating a tasty quinoa salad. We covered every step, from boiling quinoa to selecting the best ingredients. You learned about fresh fruits, perfect dressings, and storage tips. Remember, this salad is flexible; you can swap ingredients to fit your taste. Enjoy this dish at your next meal, knowing it’s healthy and delicious. You can make it ahead or adjust serving sizes easily. Now, get cooking and savor the flavors!

Strawberry Spinach Quinoa Salad

Discover the perfect blend of flavors in this Strawberry Spinach Quinoa Salad! This refreshing dish combines fluffy quinoa, fresh spinach, juicy strawberries, and creamy feta, all tossed in a light and tangy dressing. It's an ideal choice for a healthy lunch or a vibrant side dish. Want to impress your guests? Click through to explore the detailed recipe and elevate your salad game today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water

4 cups fresh baby spinach, washed and dried

1 cup strawberries, hulled and sliced

1/2 cup crumbled feta cheese

1/4 cup sliced almonds, toasted

1/4 cup red onion, thinly sliced

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey (or maple syrup for a vegan option)

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

    In a large bowl, combine the cooled quinoa, fresh baby spinach, sliced strawberries, crumbled feta cheese, sliced almonds, and red onion.

      In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.

        Drizzle the dressing over the salad mixture. Toss gently to combine, ensuring that all the ingredients are evenly coated.

          Taste and adjust seasoning if necessary, adding more salt, pepper, or honey to suit your preference.

            Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                - Presentation Tips: Serve the salad in a large bowl or on individual plates, garnished with a few whole strawberries and a sprinkle of toasted almonds for an elegant touch.