Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- 3/4 cup uncooked Ancient Harvest Quinoa
- For the vinaigrette:
- 1/4 cup fresh lime juice (just from about 4 small limes)
- 1 teaspoon sesame oil
- 1 1/2 teaspoons honey (agave nectar or maple syrup if vegan)
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon ginger
- pinch of salt, to taste
- For the salad:
- 6 cups organic baby spinach (1 bag of baby spinach), finely diced
- 1/3 cup diced red onion
- 1 cup quartered ripe strawberries
- 1 ripe mango, diced
- 1/4 cup chopped cilantro
- 1/2 ripe avocado, diced
How would you rate this recipe?
Preparation
Step 1
To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
Step 2
To make dressing: Add lime juice, honey, apple cider vinegar, ginger and a pinch of salt to a medium bowl. Whisk together until well combined, about 20-30 seconds. Set aside.
Step 3
Add chopped spinach, red onion, strawberries, mango, cilantro and avocado to the quinoa and gently mix with a wooden spoon to combine. Drizzle in dressing and stir again until all ingredients are well coated with the dressing. Serve immediately or cover and place in refrigerator for later serving. I recommend adding the avocado right before serving. Makes 4 servings, about 1 heaping cup each.
Step 4
Save recipe for the next time?
