After a visit from my cousin this summer (and a fabulous quinoa salad), I started to cook with quinoa at least once a week. I love the nutty flavor and the fact that you can put it with just about anything. Not only is quinoa (keen-wa) a whole grain, but it provides all 9 essential amino acids, which makes it a complete protein (perfect for vegetarians or vegans). Quinoa is a gluten-free and cholesterol-free whole grain and it is almost always organic.
This salad is perfect for summer and it packs a punch with antioxidant rich foods and enough protein to keep you satisfied!
1 1/2 cups cooked quinoa, warmed
5 Tbs goat cheese, crumbled
black pepper and sea salt, to taste
1 1/2 cups strawberries, chopped
2 1/2 cups baby spinach, roughly chopped
4 Tbs pecan pieces
1. Cook the quinoa according to the directions on the packaging. Note that one cup of dry quinoa yields over 3 cups cooked quinoa.
2. Combine dressing ingredients and whisk to combine. Set aside.
4. In a bowl, mix warm quinoa with goat cheese, salt and pepper. Mix in strawberries and spinach, drizzle with as much dressing as desired and mix well. Top with pecan pieces.