Fresh, bright, and straightforward to put together, Spinach Strawberry Quinoa Salad With Pecans is a recipe made with quinoa, baby spinach, and strawberries. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 2
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
- 1.5 cups quinoa (cooked [i used red quinoa])
- 2 cups baby spinach (roughly chopped)
- 1 cup strawberries (chopped)
- ⅓ cup pecans
- ¼ cup sweet corn
Dressing
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon dried basil
- 1.5 tablespoon honey
- 1 teaspoon balsamic vinegar
- salt (to taste)
- pepper (to taste)
- cheese (optional)
Method
- Cook quinoa according to package instructions.
- Preheat the oven to 350 F degrees.
- Transfer the pecans to a baking tray and roast in the preheated oven for 7-8 minutes or till you start getting a nice aroma. Take them out and set aside.
- In a big bowl, toss together quinoa, baby spinach, chopped strawberries, sweet corn and pecans. Set aside.
- Prepare the dressing by whisking together olive oil, honey, dried basil, balsamic vinegar, salt and pepper.
- Pour the dressing over the quinoa mixture and toss to coat. Garnish with cheese [if using]
- Serve immediately or place in the refrigerator to chill.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
