Strawberry Quinoa Salad
Make Strawberry Quinoa Salad now: toss spinach, strawberries, quinoa and avocado for a fresh, colorful Strawberry Quinoa Salad.
Ingredients
- 6 cups baby spinach
- 2 cup strawberries (halved)
- 1 avocado (halved, seeded, peeled and diced)
- 1/2 cup cooked quinoa
- 1/4 cup pecan halves
- 1/4 cup crumbled goat cheese
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic (pressed)
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
Instructions
Step 1: Make the vinaigrette
Whisk together the olive oil, balsamic vinegar, pressed garlic and the fine granulated sugar in a small bowl until the dressing is glossy and slightly thickened; taste and adjust the balance so the balsamic has a gentle tang and the sugar softens the edge. Set the vinaigrette aside in that same small mixing bowl with the whisk resting on the rim so the metal shows a light sheen of dressing—this keeps the active tool present and believable.
Step 2: Assemble and toss the salad
Place the baby spinach into a large matte grey ceramic salad bowl so the leaves form a deep, dark-green bed; scatter the halved strawberries, the diced avocado, the cooked quinoa, pecan halves and crumbled goat cheese on top in loose, natural clusters. Pour the vinaigrette in a slow, even drizzle across the surface and gently toss with wooden salad servers until the leaves are lightly coated and the ingredients are evenly distributed, quinoa nestled into pockets and avocado cubes just re-positioned without breaking apart.
Step 3: Serve immediately
Spoon the dressed salad back into the same matte grey ceramic bowl if you paused to toss elsewhere, arranging a few whole strawberry halves, a sprinkle of quinoa and a few pecan halves on top for a composed finish; the avocado should look creamy, the goat cheese fluffy and the balsamic cling in tiny glossy droplets. Serve right away while the spinach is crisp and the textures—creamy avocado, crunchy pecans, tender quinoa—are at their peak.
Notes
- Make the vinaigrette ahead and store in a jar for quick assembly.
- Rinse quinoa before cooking to remove bitterness.
- Toast pecans briefly to enhance flavor.
- Keep dressing separate if packing for lunch to avoid soggy greens.
- Use firm-ripe avocados so they hold their shape when tossed.