QUINOA - Strawberry Spinach Salad with Strawberry-Lime Vinaigrette

By Unblond1

Ingredients

• STRAWBERRY-LIME VINAIGRETTE:
• 3 tablespoons extra virgin olive oil (replace 1 tablespoon with nut oil, if desired)
• 3 teaspoons strawberry preserves, at room temperature
• 1.5 tablespoons fresh lime juice
• 1.5 teaspoon regular or grainy dijon mustard
• 1.5 tablespoon white wine or fruit-flavoured vinegar
• Salt and pepper, to taste
• SALAD:
• 1/2 cup cooked Quinoa (40 grams cooked weight per jar)
• 1 cup sliced fresh strawberries
• 4 sliced green onions
• 60 grams shredded light Feta
• 20 grams toasted, salted sunflower seeds
• 3 cups baby spinach
• 2 tablespoons fresh basil, if on hand

Details

Servings 2

Preparation

Step 1

For dressing, combine all ingredients in a jar with a tight-fitting lid. Close and shake until emulsified, thinning with a little water if needed. Divide between two quart-sized mason jars.

Add remaining ingredients in order listed, putting sunflower seeds in after half the spinach has been added and topping with remaining spinach, to keep them dry.

Nutrition Facts - 2 Servings

Calories 449.1
Total Fat 32.3 g
Saturated Fat 7.3 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 15.1 g
Cholesterol 15.0 mg
Sodium 522.2 mg
Potassium 257.6 mg
Total Carbohydrate 30.5 g
Dietary Fiber 6.4 g
Sugars 13.0 g
Protein 13.7 g