# Components:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Salad Base
04 - 5 oz baby spinach, washed and dried
05 - 1 cup strawberries, hulled and sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/4 cup crumbled feta cheese, optional
08 - 1/4 cup sliced almonds, toasted
→ Balsamic Vinaigrette
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 black pepper to taste
# Method:
01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12 to 15 minutes until quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
03 - In a large salad bowl, combine the cooled quinoa, baby spinach, strawberries, and red onion.
04 - Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
05 - Top with crumbled feta cheese if using and toasted almonds. Serve immediately or chill for up to 2 hours before serving.
