Quinoa Salad with Strawberries & Spinach

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!

Serves 2-3
Dressing Ingredients

4 Tbs olive oil

4 Tbs balsamic vinegar

2 tsp Dijon mustard

2 tsp real maple syrup

2 tsp shallot, finely chopped

Salad Ingredients

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

Instructions

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.

3.  In a small pan, over medium heat, toast pecan pieces until they are fragrant and golden (about 5 minutes).

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.