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Strawberry Quinoa Salad


• 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.)


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.