This is a quick salad to make that's perfect for summertime picnics, potlucks, and other gatherings. It also keeps well for a few days for lunchtime meal prep.
1/4 cup lemon juicefreshly juiced from about 2-3 lemons
1tablespoonlemon zestfrom 1 lemon, use a microplane
2 tablespoonshoneyor maple syrup
1 tablespoonDijon mustardgluten free if needed
2teaspoonspoppy seeds
1/2teaspoonsea saltfine
1/4 teaspoon fresh ground pepper
1/2cupextra virgin olive oil
Instructions
Cook and cool quinoa. To do this, rinse with a fine mesh strainer until the water runs clear then combine in a saucepan with 2 cups water. Boil then reduce heat and simmer, covered, for 15 minutes. Then, remove from heat and let sit for 10 minutes. If using a pressure cooker, cook for 1 minute at high pressure then allow natural release for 10 minutes.
While the quinoa is cooking and cooling, chop the spinach, strawberries, onion, and add to a large bowl.
Dry roast the nuts in a heavy bottom skillet until they smell lightly toasted. Set aside in a bowl to cool.
Next, make the dressing. In a small bowl, whisk together the lemon juice, lemon zest, honey, mustard, poppy seeds, salt, and pepper until well combined. While whisking, slowly add the oil.
Add the cooled quinoa to the strawberry spinach mixture and toss. Slowly add the dressing and toss. If you have extra dressing, save as a salad dressing in the fridge or add more if needed. Sometimes the quinoa will dry out a bit when kept in the fridge for a day or two.
Top the salad with the cooled nuts and serve.
This salad is best eaten fresh but it will keep for 2 to 3 days. Enjoy!
Notes
Take this delightful recipe to your next potluck, party, or picnic!
To add additional protein to this salad to make it a complete meal, add 1 cup white beans or garbanzo beans.
Make a double batch of the dressing so you'll have extra for your salads for the week. The dressing will keep about 1 week in a sealed jar in the fridge.
Keyword June produce, picnic, potluck, quinoa salad, strawberries