Ingredients
The following ingredients have 2 Servings
- 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
- 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)
Instruction
- 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.
