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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 586 calories
  • 35 min
  • 4 servings

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

Nutrition per Serving

Calories
586
Fat
40g
Net Carbs
36g
Protein
18g

Cookware

  • chef's knife
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)
  • small saucepan
  • stainless steel or cast iron skillet
  • stirring spoon
  • whisk or fork