Summer Strawberry Salad
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
1⁄8 red onion thinly sliced (≈2 tablespoons)
1 teaspoon fresh tarragon chopped
freshly ground black pepper
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
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.
In a large bowl, combine remaining strawberries, spinach, cooked quinoa, mushrooms, and red onions. Lightly toss.
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.