Cooking Tip: It’s a fact that oil and water hate each other. Pat lettuce completely dry before
tossing it with oil-based dressings to ensure that the leaves become fully coated instead of becoming dressing
repellers! Be sure to read through the entire recipe before you begin cooking. Trust us–you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
Wine Pairing: 2013 Early Mountain Vineyard Rosé – $15/bottle
Ingredients
- ⅔ cup quinoa
- 2 tablespoons slivered almonds
- 1 pint strawberries
- 2½ cups baby spinach
- 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1½ ounces crumbled goat cheese
What You Need At Home
- small pot
- baking sheet
- 2 tablespoons olive oil
- 1 cup water
- kosher salt
- black pepper
1. Cook Quinoa
Preheat oven to 375°F. Place quinoa, 1 cup water, and a pinch salt in a small pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat and set aside to cool.
2. Toast Almonds
While quinoa cooks, on a baking sheet, arrange slivered almonds in a single layer. Toast until golden and fragrant, 4-5 minutes. Remove pan from oven and set aside.
3. Prepare Ingredients
While almonds toast, rinse strawberries and trim and discard stems. Cut into ¼-inch slices. Rinse spinach, pat dry with paper towel, and roughly chop. Zest lemon, then halve.
4. Make Dressing
In a medium bowl, whisk together zest and juice of 1 lemon, Dijon mustard, honey, and 2 tablespoons olive oil. Taste and add salt and pepper as needed.
5. Toss Salad
In a large bowl, combine quinoa, almonds, strawberries, spinach, crumbled goat cheese, and half of dressing. Taste and add salt and pepper as needed.
6. Plate Salad
Divide salad evenly between 2 bowls. Spoon over remaining dressing and serve.
Recipe provided by Plated.
