This fresh salad makes it a treat to eat more whole grains, dark leafy greens and milk products. Cooking the quinoa in the milk soaks the nutrients right in.
- Prep: 10 min
- Cooking: 25 min
- 3/4 cup (175 mL) quinoa
- 1 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
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||31 % / 336 mg|
|Vitamin B12:||56 %|
|Vitamin C:||110 %|