Summer Strawberry Salad

INGREDIENTS

1⁄4 cup quinoa rinsed & drained (≈3⁄4 cup cooked)
8 oz fresh strawberries sliced (divided) (≈1 1⁄2 cups)
1⁄4 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 1⁄2 teaspoons white wine vinegar
1 teaspoon pure maple syrup
1⁄4 teaspoon Dijon mustard
1 1⁄4 oz baby spinach (= 1 1⁄2 cups)
1 (8-oz) package sliced button mushrooms
(≈1⁄2 cup)
1⁄8 red onion thinly sliced (≈2 tablespoons)
1 teaspoon fresh tarragon chopped
sea salt
freshly ground black pepper

INSTRUCTIONS

1
PREPARE GRAINS
In a saucepan over high heat, bring quinoa and 1⁄2 cup water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork

2
PREPARE STRAWBERRY VINAIGRETTE
In a high-powered blender (or food processor), purée 1⁄4 cup strawberries, lemon zest, lemon juice, white wine vinegar, maple syrup, and Dijon mustard until smooth. 

3
MAKE SALAD
In a large bowl, combine remaining strawberries, spinach, cooked quinoa, mushrooms, and red onions. Lightly toss.

4
SERVE
Add tarragon to vinaigrette, then drizzle over salad. Tossi to mix. Season with salt and pepper to taste.

Suggested adult serving: 3 cups
Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 3 days.

© 2020 by Diet Center