Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette
Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette might be a good recipe to expand your salad recipe box. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 231 calories, 7g of protein, and 7g of fat per serving. For $1.89 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. 9009 people were impressed by this recipe. A mixture of mango, avocado, red onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Ambitious Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is tremendous. Strawberry, Quinoan and Chopped Spinach Salad, Quinoa Shrimp Mango Pomegranate Spinach Salad with White Balsamic Vinaigrette #SundaySupper, and Asian Chopped Salad with Garlic Sesame Vinaigrette are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon apple cider vinegar
1/2 ripe avocado, diced
6 cups organic baby spinach (1 bag of baby spinach), finely diced
1/4 cup chopped cilantro
1/8 teaspoon ginger
1 1/2 teaspoons honey (agave nectar or maple syrup if vegan)
1/4 cup fresh lime juice (just from about 4 small limes)
1 ripe mango, diced
3/4 cup uncooked Ancient Harvest Quinoa
1/3 cup diced red onion
pinch of salt, to taste
1 teaspoon sesame oil
1 cup quartered ripe strawberries
Equipment:
sieve
sauce pan
bowl
whisk
wooden spoon
Cooking instruction summary:
To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.To make dressing: Add lime juice, honey, apple cider vinegar, ginger and a pinch of salt to a medium bowl. Whisk together until well combined, about 20-30 seconds. Set aside.Add chopped spinach, red onion, strawberries, mango, cilantro and avocado to the quinoa and gently mix with a wooden spoon to combine. Drizzle in dressing and stir again until all ingredients are well coated with the dressing. Serve immediately or cover and place in refrigerator for later serving. I recommend adding the avocado right before serving. Makes 4 servings, about 1 heaping cup each.
Step by step:
1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cups of water to a boil.
2. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water.
Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.To make dressing
1. Add lime juice, honey, apple cider vinegar, ginger and a pinch of salt to a medium bowl.
2. Whisk together until well combined, about 20-30 seconds. Set aside.
3. Add chopped spinach, red onion, strawberries, mango, cilantro and avocado to the quinoa and gently mix with a wooden spoon to combine.
4. Drizzle in dressing and stir again until all ingredients are well coated with the dressing.
5. Serve immediately or cover and place in refrigerator for later serving. I recommend adding the avocado right before serving. Makes 4 servings, about 1 heaping cup each.
Nutrition Information:
covered percent of daily need
