A summery, healthy one-bowl meal. Amounts listed below yield one big serving of salad.
2 tablespoons olive oil
2 to 3 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon real maple syrup
1 teaspoon shallot, finely chopped
3/4 cup cooked quinoa, warmed
2 to 3 tablespoons goat cheese, crumbled
black pepper and sea salt, to taste
2/3 cup strawberries, chopped
2 cups baby spinach, roughly chopped
2 tablespoons pecan pieces
Cook the quinoa: Note that 1 cup of dry quinoa yields over 3 cups cooked quinoa. Rinse the quinoa well in a mesh colander, then combine the rinsed quinoa with twice as much water in a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until water is absorbed, remove from heat and fluff with a fork.
Make the dressing: In a small jar, combine the ingredients listed below. Either use a fork to whisk the ingredients well or screw a lid on the jar and give it a few good shakes. Taste the dressing and adjust the flavors if necessary (add vinegar for a more tart dressing, or maple syrup for a sweeter dressing). Set the dressing aside.
Toast the pecans: In a small pan over medium heat, toast your pecan pieces until they are fragrant and golden (stir often). This should take around five minutes.
In a bowl, mix together 3/4 cup or more of warm quinoa with the goat cheese, salt and pepper. Mix in the strawberries and spinach, drizzle with as much dressing as desired, and mix well. Top with pecan pieces. Enjoy!
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