Strawberry spinach salad with quinoa crusted goat cheese and a simple balsamic vinaigrette. Sweet berries, tangy goat cheese with a crunchy coating make a bowl of deliciousness.
Remember when I told you I need to shake things up a little when it comes to salads?
The shake up continues.
The first time I had strawberry spinach salad I immediately fell for it. Those sweet berries atop the mild spinach with crunchy nuts combined with a sweet vinaigrette. It was one of the best salads ever to meet my mouth at that time.
Since then I’ve made a few strawberry spinach salads. Sometimes with pecans, sometimes walnuts but somehow cheese just wasn’t a thought when making this salad.
I don’t know why, it just didn’t happen. But now, since I’m in salad shake up mode I bring you another layer of delicious.
Are you with me?
This is how it went.
I boiled the quinoa in water as you normally would. Then I toasted it in a skillet. It becomes crunchy and nutty and oh so much more tasty. You can see I used red quinoa. The white quinoa works well too.
I spread it out onto a plate to cool then coated the goat cheese with it. I had no idea goat cheese could be improved upon…until now. Well, not really improved upon, that’s not possible. Goat cheese can stand on its own.
When toasting the quinoa it actually tries to save itself and jumps out of the pan when it gets hot. Cover your skillet while it’s toasting so you won’t have any escapees. I had little bits of quinoa splattered around my counters and walls.
I know this takes a little extra effort but that crunch is too good to pass up.
Shake it up.
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