Strawberry and Spinach Quinoa Salad with Balsamic Vinegar
This Strawberry and Spinach Quinoa Salad is an easy and healthy recipe made with only 6 clean, real food ingredients. It's the perfect plant-based salad or side dish that can be made with leftover quinoa and is ready to enjoy in about 5 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free }
Whichever method you use, you will need (1) cup cooked for this recipe.
Option 1: Use leftover quinoa.
Option 2 - Stove-Top Method: Add (2) cups of filtered/purified water + (1) cup quinoa to a small saucepan. Bring to a boil, reduce heat, cover with a lid, then let simmer for approximately 15 minutes. Fluff with a fork before adding to the recipe.
Option 3- Instant Pot Method: Add 2 1/2 cups of filtered/purified water + (2) cups of quinoa to your Instant Pot. Using these settings: HIGH PRESSURE --> PRESSURE COOK --> 5 MINUTES --> with VENT CLOSED. After the quinoa has cooked for 5 minutes, allow the pressure to release naturally (leave it untouched) ---> for 15 MINUTES. Carefully turn the vent to the OPEN position, remove the lid, and fluff the quinoa before using.
Assembly:
Add all ingredients to a medium-size mixing bowl and gently toss until everything is mixed well and evenly distributed.
Taste and adjust the seasonings to your prefrence.
Divide evenly between 2 serving dishes.
Notes
Serving Size: This recipe will make (1) large serving or (2) smaller side servings.