Strawberry Spinach and Quinoa Salad
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A jar of strawberries, quinoa, feta, sunflower seeds and spinach over a strawberry-lime vinaigrette. The dressing makes extra for later salads.
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp strawberry preserves
- 2 tbsp fresh lime juice
- 2 tbsp white-wine vinegar
- 1 tsp mustard
- 1/2 tsp salt
Salad
- 3 tbsp strawberry-lime vinaigrette
- 1/2 cup cooked quinoa
- 1/3 cup sliced strawberries
- 2 tbsp sunflower seeds
- 1 sliced green onion
- 1/4 cup crumbled feta
- 1–2 cups baby spinach
Equipment
- 24-ounce wide-mouth jar
- saucepan
Directions
- Prepare: Cook and cool the quinoa. In a separate container, shake the six vinaigrette ingredients together. Wash the strawberries and spinach, and dry them thoroughly.
- Assemble: Put 3 tbsp vinaigrette in the jar, then add quinoa, berries, sunflower seeds, onion, feta, and spinach on top.
- Store: Refrigerate and eat within 2–3 days.
- Serve: Stand the jar upright until it is time to eat. Tip it into a bowl, toss everything with the dressing, and serve cold.
Notes
Dressing recipe yields extra vinaigrette.
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 437g | Calories: 1044kcal | Carbohydrates: 37g | Protein: 15g | Fat: 96g | Saturated Fat: 18g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 1806mg | Potassium: 704mg | Fiber: 6.9g | Sugar: 7.2g | Vitamin A: 3157IU | Vitamin C: 66mg | Calcium: 275mg | Iron: 4.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); strawberry preserves counted as strawberries, mustard counted as prepared mustard, strawberry-lime vinaigrette counted as oil and vinegar dressing, green onion counted as green onions. Brands and portions vary, so use it only as an approximation.