The sweet strawberries, creamy goat cheese, and fresh herbs combine perfectly with the nutty quinoa and protein-packed edamame. Topped with a quick strawberry-balsamic dressing, this recipe is light, bright, and ready in no time! Whether you’re brunching, picnicking, or just craving something cheerful, this salad offers both protein and plenty of fiber!
Ingredients2 servings
- 1 1/2 cup quinoa, cooked and cooled
- 1 cup frozen edamame
- 1 + 1/3 cup strawberries (divided), hulled and sliced
- 2 oz fresh baby spinach
- 2 oz goat cheese, crumbled
- 1/4 cup slivered almonds
- 2 Tbsp fresh mint, chopped
- 2 Tbsp fresh dill, chopped
- 1 Tbsp olive oil
- 2 tsp balsamic vinegar
- 1/2 tsp honey
Directions
1
Bring a small pot of water to a boil. Add edamame and cook 2-3 minutes until just heated through. Strain and rinse edamame under cold water until cooled. Set aside.
2
In a blender or food processor, combine 1 Tbsp water with 1/3 cup strawberries, olive oil, balsamic vinegar, honey, and salt and pepper to taste. Then blend until smooth and set aside.
3
In a large bowl, combine cooked quinoa and herbs. Drizzle with half of dressing and toss to combine.
4
Divide spinach between 2 shallow bowls. Top with quinoa mixture, edamame, 1 cup of sliced strawberries, goat cheese, almonds, and any remaining herbs. Drizzle with remaining dressing.
Notes:
- Remove the goat cheese for a dairy-free version
- Swap honey with agave syrup to make it vegan
- Try it with romaine or your favorite greens
Happy cooking 🥰 ☀️
