We love to add a bit of sweetness to our salads. The combinations of ingredients on this recipe by @cookieandkate made us drool, so we had to share it with you… We hope you guys like it as much as we did! Enjoy your salad, and don’t forget to share your comments in the section below!
INGREDIENTS:
Dressing ingredients:
• 2 tablespoons olive oil
• 2 to 3 teaspoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon real maple syrup
• 1 teaspoon shallot, finely chopped
Salad ingredients:
• ¾ cup cooked Quinta Quinoa, warmed
• 2 to 3 tablespoons goat cheese, crumbled
• black pepper and sea salt, to taste
• ⅔ cup strawberries, chopped
• 2 cups baby spinach, roughly chopped
• 2 tablespoons pecan pieces
PREPARATION:
• Cook the quinoa: Note that 1 cup of dry quinoa yields over 3 cups cooked quinoa. Rinse it 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: Combine the ingredients listed below in a small jar. 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 flavours if necessary (add vinegar for a tarter taste or maple syrup for a sweeter taste). 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 ¾ cup or more of warm quinoa with the goat cheese, salt and pepper. Mix the strawberries and spinach, drizzle with as much dressing as desired, and mix well. Top with pecan pieces.
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