Strawberry Quinoa Spring Salad is a nutritious combination of baby greens, quinoa, fresh sliced strawberries, and sliced almonds. I top it with some freshly made balsamic vinaigrette for a deliciously light and flavorful meal.
I love to talk to anyone. I’m that person who can’t be near you without saying something. I’ll start a conversation with just about anyone. I think it’s the Texan in me
That’s actually how I met my husband. I really love the story of how we met…
We met in an airport.
We were both traveling back to Texas from different cities. The weather was bad in Dallas and our plane to Corpus Christi got cancelled. I was traveling alone, but happened to run into a girl I knew who was also on the same flight. Next thing, she and I run into a few other people we know all in the same situation. Since we were all stuck until the next day we decided to all split hotel rooms.
She and I were in a room with several other people. There were six people in one room and I only knew her. I’d seen the others before, but didn’t know them well.
Then there was this one good-looking guy that I’d never seen. He was sitting quietly by himself working out the details for the return flight.
Friendly me introduced myself
Turned out he lived in my neighborhood…just down the street from me.
The rest, as they say, is history.
I was lucky enough to just happen find my “meant to be” and love of my life in an airport.
I’m a true believer that some things are just meant to be.
Take this Strawberry Quinoa Spring Salad, everything goes perfectly together. Balsamic and strawberries are always a delicious blend. Mix that with some protein rich quinoa and crunchy sliced almonds and it becomes a wonderful flavor and texture combination that is sure to leave you full and satisfied.
- ¼ cup cooked quinoa
- 1 cup fresh strawberries
- ¼ cup sliced almonds
- 5 oz spring salad mix
- 1 Garlic Clove, pressed
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 1 packet stevia
- ¼ cup balsamic vinegar
- ¾ cup extra-virgin olive oil
- Plate salad mix and layer with quinoa.
- Top with strawberries and sprinkle with sliced almonds.
- In a small bowl add garlic, salt, pepper, stevia and vinegar. Slowing add oil to mix with an emulsion blender. Blend just until combined.
- If not using vinaigrette right away, store in sealable container and refrigerate. Bring to room temperature before serving.
Balsamic Vinaigrette Nutrition