Strawberry Spinach Quinoa Salad

Ingredients:

• 2 cups Cooked Quinoa
• 4 cups Baby Spinach
• 1 cup Strawberries, sliced
• 1/2 cup Goat cheese, crumbled
• 1/3 cup Pistachios
• 1 Lemon (zested and juiced)
• 2 tablespoons Honey
• 1 tablespoon Dijon Mustard
• 1/4 cup Olive oil
• Salt and Pepper, to taste

Instructions:

1. Prepare the Vinaigrette: In a small jar or bowl, combine lemon zest, lemon juice, Dijon mustard, olive oil, honey, salt, and pepper. Whisk or shake the ingredients until well emulsified.
2. Assemble the Salad: In a large bowl, add the cooked quinoa, baby spinach, sliced strawberries, crumbled goat cheese, and pistachios.
3. Dress the Salad: Pour the prepared vinaigrette over the salad ingredients. Toss everything together until well-coated.
4. Serve: The salad is now ready to be served. It can be a refreshing side dish or a main course if you add grilled chicken or steak.

Tips:

• Make Ahead: While the salad is best assembled just before serving to prevent wilting, you can prep the ingredients ahead of time. Cook and chill the quinoa, slice the strawberries, and make the vinaigrette in advance.
• Ingredient Substitutions: Feel free to customize the salad based on availability and personal preferences. Substitute baby spinach with baby kale or arugula, goat cheese with feta or mini mozzarella, and pistachios with toasted almonds, pecans, or walnuts. You can also try different grains like farro, millet, or couscous if you’re not a fan of quinoa.
• Berry Alternatives: If strawberries aren’t in their prime, consider using blackberries, raspberries, or a combination of berries for a delightful variation.

This Strawberry Spinach Quinoa Salad is a perfect choice for spring and summer, especially when berries are at their peak. Whether served with brunch or dinner, it’s a delightful and healthy option for any occasion.