A fresh blend of strawberries, feta, quinoa, and balsamic dressing for a light and satisfying meal.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, uncooked
02 - 2 cups water
→ Vegetables & Fruits
03 - 1½ cups fresh strawberries, hulled and sliced
04 - 2 cups baby spinach, roughly chopped
05 - ¼ small red onion, thinly sliced
06 - ½ cup cucumber, diced
→ Dairy
07 - ½ cup feta cheese, crumbled
→ Nuts & Seeds
08 - ¼ cup sliced almonds, toasted (optional)
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons balsamic vinegar
11 - 1 teaspoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper to taste
# Directions:
01 - Rinse quinoa thoroughly under cold water. Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and cool to room temperature.
02 - Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
03 - In a large salad bowl, combine cooled quinoa, strawberries, spinach, red onion, cucumber, and feta cheese.
04 - Drizzle dressing over salad and toss gently to combine all ingredients evenly.
05 - Top with toasted sliced almonds immediately before serving for optimal crunch and texture.
