Spinach and Quinoa Salad

Spinach and Quinoa Salad with Strawberries and Balsamic Vinaigrette

By Jess O’Toole


1 cup cooked brown quinoa, cooled to room temperature
3 oz. spinach leaves (or one 5 oz. container packaged spinach leaves)
1 pint fresh strawberries
1/4 cup chopped fresh basil leaves
2 tbsp. fresh chopped chives
1/3 cup Marcona almonds
1 tbsp. plus 1 tsp. aged balsamic vinegar
3 tbsp. extra virgin olive oil
1 oz. soft goat cheese
Sea salt and freshly ground pepper

Frequently eating quinoa and spinach might help prevent migraine headaches, since both contain high levels of magnesium and vitamin B2 — nutrients that may help chronic headache sufferers find some relief. The quinoa plant is related to spinach, beetroot and chard, and although technically a seed, it can be found in the grain section of your grocery store. Quinoa is quick-cooking and has a delicious nutty flavor and delicate crunch. In this recipe, quinoa adds protein for a bit of heft, while strawberries and balsamic vinegar lend refreshing sweetness to green leafy spinach. If you can’t find Marcona almonds imported from Spain, feel free to substitute regular sliced almonds.

Serves 4
In a large bowl, toss together quinoa, spinach, strawberries, basil and chives. Make the vinaigrette by pouring balsamic vinegar into a medium bowl with a pinch of sea salt and then gradually whisking in the extra virgin olive oil. Pour the vinaigrette over the salad and toss to evenly coat. Sprinkle almonds and goat cheese over the salad and serve with freshly ground black pepper.

Nutrition Facts Per Serving! Calories! 245
Total Fat! 18 g Saturated Fat! 3 g Cholesterol! 3 mg

Sodium! 80 μγ Total Carbohydrates!19 g Dietary Fiber!4 g Sugars! 5 g Protein! 6 g