Quinoa, Spinach and Berry Salad
Nutritious quinoa cooked in milk creates a rich, creamy base for this vibrant salad, while leafy greens and Canadian cheese make it a wholesome, flavourful meal.
Preparation time
10 minutes
Cooking time
25 minutes
Yield
4 servings
Nutritional information
Energy
296 Calories
Protein
15 g
Carbohydrate
36 g
Fat
11 g
Fibre
5.2 g
Sodium
247 mg
Top 5 Nutrients
(% DV*)
Calcium
26 % / 339 mg
Vitamin C
81 %
Vitamin B12
49 %
Riboflavin
36 %
Niacin
34 %
*percentage of daily value
Ingredients
- 3/4 cup (175 mL) quinoa
- tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) water
- 1/4 tsp (1 mL) salt
- 1 tsp (5 mL) grated orange zest
- 4 cups (1 L) packed baby spinach (about 4 oz/125 g)
- 2 cups (500 mL) sliced strawberries
- 3 1/2 oz (100 g) Canadian Swiss or Brick cheese diced
- 1/4 cup (60 mL) freshly squeezed orange juice
- Pepper
- In a fine mesh sieve, rinse quinoa well under cold running water. Drain and set aside.
- Whisk flour into milk and pour into a deep saucepan. Add water and salt and bring to a gentle boil over medium heat, stirring often. Stir in quinoa and return to a boil, stirring.
- Reduce heat to low, cover and simmer for 20 min or until quinoa is tender and most of the liquid is absorbed. Remove from heat and let stand, covered, for 5 min. Transfer to a bowl, add orange zest, fluff with a fork and let cool. (Refrigerate until chilled or for up to 1 day, if desired.)
- Using a fork, toss spinach with quinoa. Gently stir in strawberries, Canadian Swiss cheese and orange juice. Divide onto serving plates and season to taste with pepper.
If fresh strawberries aren’t in season, use other berries, or sliced peaches, oranges or pears instead.
For more great recipes, visit Dairy Farmers of Canada
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