Quinoa, Spinach and Berry Salad

Name: Quinoa, Spinach and Berry Salad
Yield: 4 servings
Ingredients: 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; Pepper

Our dietitians' favourite

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

Yields 4 servings

Ingredients

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
Pepper

READY FOR REWARDS?

Preparation

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.