Fresh Strawberry and Quinoa Salad with Goat Cheese
Spruce up your lunch with this sweet and satisfying grain salad.
Recipe courtesy of Hillary Lawson, OSU dietetic intern.
This recipe has a good variety of healthy fats, carbs, and protein with minimal sodium. Use it as an entrée or scale back the portion for a side at dinner. If you want to add a little more protein to the meal, try adding cooked chicken or garbanzo beans.
1 ½ cups quinoa
3 cups water
1 ½ cups quartered strawberries
3 cups spinach, stems removed and cut into strips
¼ cup roasted sunflower seeds
3 ounces crumbled goat cheese
1.5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey or sugar
1) Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
2) Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
3) In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
4) Serve immediately.
Per serving: 290 calories, 13 g total fat, 3.5 g saturated fat, 34 g carbohydrates, 10 g protein, 5 g fiber, 85 mg sodium, 415 mg potassium, 108mg magnesium, 55 mg calcium