Strawberry-Quinoa Spinach Salad Recipe

Strawberry-Quinoa Spinach Salad Recipe
Strawberry-Quinoa Spinach Salad Recipe photo by Taste of Home
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Strawberry-Quinoa Spinach Salad Recipe

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We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 6 cups torn fresh spinach (about 5 ounces)
  • 2 cups sliced fresh strawberries
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup reduced-fat red wine vinaigrette
  • 1/4 cup shredded Dubliner or Parmesan cheese
  • 1/4 teaspoon freshly ground pepper

Directions

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until water is absorbed. Remove from heat; fluff with a fork. Cool slightly.
In a large bowl, combine spinach, strawberries, walnuts and quinoa. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese and pepper. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry-Quinoa Spinach Salad in Simple & Delicious April/May 2015

Nutritional Facts

2 cups: 355 calories, 18g fat (3g saturated fat), 4mg cholesterol, 444mg sodium, 41g carbohydrate (7g sugars, 7g fiber), 12g protein.

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 6 cups torn fresh spinach (about 5 ounces)
  • 2 cups sliced fresh strawberries
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup reduced-fat red wine vinaigrette
  • 1/4 cup shredded Dubliner or Parmesan cheese
  • 1/4 teaspoon freshly ground pepper
  1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until water is absorbed. Remove from heat; fluff with a fork. Cool slightly.
  2. In a large bowl, combine spinach, strawberries, walnuts and quinoa. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese and pepper. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry-Quinoa Spinach Salad in Simple & Delicious April/May 2015

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