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 (Blue Cheese, Feta or Ricotta can be substituted if you do not have goat cheese)
• Strawberry Balsamic Vinegar: We suggest Texas Hill Country Olive Company's Strawberry Balsamic Vinegar for the dressing. Available at The Cooking Depot
TIP: Perfect Quinoa in a few short steps
Quinoa may be the whole-grain world's latest “it" girl, but did you know it was a staple in the diet of the ancient Incas? Although it's technically a seed, quinoa is treated like a whole grain and cooks up much faster than most others — and anyone who's stood watching a pot of brown rice take its sweet time to become tender can appreciate that. Aside from its satisfying nutty taste and fluffy texture, quinoa boasts a solid 8 grams of protein per every uncooked 1/2 cup — and it’s gluten-free. It comes in different varieties, with different colors as well (white, red and black are the most-common), which can be a lot of fun to play with, visually. You can cook a big batch at the beginning of the week and use it for days, enjoy it cold or reheat it for dinners, adding vegetables for a portable salad and more. So what are you waiting for? Let's get started. (Cooking times vary from type to type, so check package directions.)
THE STEPS:
1. Rinse the quinoa—or don't. It's kind of up for debate
2. Combine quinoa and water in a saucepan.
3. Cook until the quinoa has absorbed all of the water.
4. Remove the lid and fluff the quinoa with a fork.