📖 Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.
2. Prepare the Strawberries: Wash the strawberries thoroughly. Hull them (remove the green tops) and slice them into bite-sized pieces. Set aside.
3. Wash and Dry the Spinach: Rinse the spinach under cold water to remove any dirt or grit. Use a salad spinner to thoroughly dry the spinach. This prevents the salad from becoming soggy.
4. Assemble the Salad: In a large bowl, combine the spinach, sliced strawberries, crumbled feta cheese (if using), and the cooled quinoa.
5. Make the Balsamic Vinaigrette: In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper. Taste and adjust the seasonings as needed. If using a jar, you can simply close the lid tightly and shake well to combine.
6. Dress the Salad: Pour the balsamic vinaigrette over the salad. Toss gently to coat all the ingredients evenly. Be careful not to over-dress the salad, as it can become soggy. Start with a little dressing and add more to taste.
7. Add Toppings: Sprinkle the toasted almonds or other nuts over the salad. This adds a nice crunch and nutty flavor.
8. Serve Immediately: Serve the salad immediately for the best flavor and texture. Alternatively, you can chill it in the refrigerator for a short period of time before serving, but be aware that the spinach may wilt slightly.
9. Optional Additions: For added protein, consider adding grilled chicken, chickpeas, or hard-boiled eggs to the salad. You can also customize the salad with other fruits and vegetables, such as blueberries, avocado, or cucumber.