Quinoa Salad with Strawberries, Spinach, Feta - Vegetarian
The Quinoa Salad with Strawberries, Spinach, and Feta is a vibrant and refreshing dish perfect for breakfast. Each spoonful bursts with the sweetness of strawberries, the crispness of spinach, and the creamy tang of feta, all harmoniously brought together with a honey-balsamic dressing.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 cup fresh strawberries, sliced
- 2 cups baby spinach
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup almonds, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water, bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and set aside to cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
- In a large bowl, combine cooked quinoa, strawberries, spinach, red onion, feta cheese, and almonds.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 days for a chilled salad.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 38g | Protéines: 10g | Fat: 16g | Sucre: 8g
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