Description
This strawberry quinoa spinach salad is fresh, high-protein, and ready in 10 minutes. Made with chicken, feta, pecans, and a simple balsamic dressing.
Ingredients
Units
Scale
- 4 cups or small handfuls of Spinach
- 1 cup cooked quinoa
- 1/2 cup quartered strawberries
- 1/2 cup pecans
- 2 pieces of grilled chicken, about 2 cups
- 1/4 cup feta cheese, cubed
Quick pickle red onion
- 1 quarter of a red onion, sliced very thin
- 3 tablespoons apple cider vinegar or red wine vinegar
Everyday Balsamic Dressing (makes enough for leftovers- store in a glass container in your refrigerator)
- 1/3 cup Balsamic vinegar
- 1/2 cup Olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon Honey (optional)
- 1 teaspoon fresh garlic, minced (optional)
- large pinch of salt + pepper
Instructions
- Pickle the red onions first – Place the red onion and vinegar in a small container – make sure the onions are covered with the vinegar. Set a side for at least 10 miuntes- if you want them more pickled do this 2 hours prior.
- To make the dressing – Mix all dressing ingredients in a container with a tight lid and shake to combine everything.
- Toss spinach and quinoa in a salad bowl or individual serving bowls. Add strawberries, chicken, feta, pecans, and pickled onions.
- Drizzle with 3 tablespoons of the balsamic dressing and toss to coat. Add more dressing if desired.
Notes
Buy precooked chicken and quiona from your store – this cuts the preparation time down by 30 minutes.
- Prep Time: 10
- Category: Lunch
- Method: raw
- Cuisine: salad