It’s great for lunch, good as a side and makes an easy (and light) vegetarian supper too. If you have leftover quinoa from the night before, save it…if not, just whip up a fresh batch. You can eat this salad warm (with quiona straight out of the pan) or chilled. I’m telling you friends, you will love this!
This recipe serves four.
1 cup of cooked quinoa (follow your package’s instructions for cooking!)
4 to 6 cups of fresh baby spinach
1 red onion, chopped (use half if your onion is large)
1½ cups of toasted pecan pieces
2 cups of sliced strawberries
about 4 ounces of fresh goat cheese, crumbled
the juice of half a lemon
a few really good drizzles of Extra Virgin Olive Oil (EVOO), about a quarter cup or so
sea salt and pepper
In a large bowl, combine your cooked quinoa (can be warm or cold), spinach, chopped red onion, toasted pecan pieces, sliced strawberries and crumbled goat cheese. Squeeze the juice of half a lemon down over everything followed by several big drizzles of EVOO. Add in big pinches of both salt and pepper and toss until everything is combined. You can serve immediately or cover and refrigerate up to 24 hours.
Divide salad out, eat, enjoy and be happy.
I’m telling you…just so good.