Strawberry, Spinach & Quinoa Salad with Balsamic Vinaigrette

[Sincerely-Food-Chef]

Ingredients

• ½ cup almonds, sliced
• 1 (5 oz) pkg baby spinach
• 16 fl oz chicken or vegetable broth
• 1 small pkg fresh basil
• 1 (4 oz) log goat cheese
• 1 cup quinoa
• 1 (16 oz) pkg strawberries
• balsamic vinegar
• black pepper
• Dijon mustard
• extra virgin olive oil
• honey
• salt

Instructions

1. In a small saucepan, combine quinoa and broth. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
   • 1 cup quinoa
   • 16 fl oz (2 cups) chicken or vegetable broth
2. Wash and dry spinach and basil. Thinly slice the leaves into ribbons and transfer to a large bowl.
   • 1 (5 oz) pkg baby spinach
   • 1 small pkg fresh basil
3. Wash, trim and discard stem ends, and slice strawberries. Add to bowl with spinach and basil.
   • 1 (16 oz) pkg strawberries
4. In a small bowl, prepare dressing by whisking together oil, vinegar, Dijon, honey, salt, and pepper.
   • 6 tbsp extra virgin olive oil
   • 2 tbsp balsamic vinegar
   • ½ tsp Dijon mustard
   • ½ tsp honey
   • ¼ tsp salt
   • ¼ tsp black pepper
5. Heat a skillet over medium heat.
6. Coat bottom of skillet with oil. Add almonds and, stirring constantly, cook until golden brown, 1-2 minutes.
   • 1 tbsp extra virgin olive oil
   • ½ cup almonds, sliced
7. Uncover quinoa and fluff with a fork. Drain any excess liquid and add to bowl with other ingredients. Toss salad.
8. To serve, arrange salad on a plate, crumble goat cheese over top, sprinkle with almonds, and drizzle with dressing. Enjoy!
   • 1 (4 oz) log goat cheese