Quinoa Salad with Spinach, Strawberries and Goat Cheese

Ingredients

Quinoa Salad

• 1
  
  cup quinoa, rinsed (I used red quinoa)
  
• 
  
  kosher salt and black pepper
  
• 2
  
  cups baby spinach leaves
  
• 2
  
  tablespoons fresh basil, cut into chiffonade (ribbons)
  
• 2/3
  
  cup sliced strawberries
  
• 1
  
  ounce goat cheese, crumbled
  
• 1 1/2
  
  tablespoons sliced almonds, toasted
  

Balsamic Dressing

• 2
  
  tablespoons balsamic vinegar
  
• 1
  
  teaspoon Dijon mustard
  
• 1/2
  
  teaspoon honey or agave nectar
  
• 2
  
  tablespoons extra virgin olive oil
  
• 
  
  Kosher salt and black pepper
  

Directions

1. Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer. Simmer the quinoa about 15 minutes until cooked. Remove the lid and cook another 2-3 minutes until all of the water has evaporated. Remove from the heat and fluff with a fork. Let the quinoa cool to room temperature.
2. Meanwhile, make the balsamic dressing. Whisk the vinegar, mustard and honey together in a small bowl. Slowly pour in the olive oil while you continue to whisk. Season the dressing with salt and pepper.
3. Place the quinoa in a salad bowl along with the spinach, basil, strawberries, goat cheese and almonds. Add the dressing and toss to combine all ingredients well. Serve the salad alone or if desired, topped with slices of grilled chicken breast.