📖 Instructions

1. Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse under cold water for about 1-2 minutes. This removes the bitter saponins. Trust me, you don’t wanna skip this step!
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let it cool completely. Fluff it with a fork!
3. Prepare the Spinach: Thoroughly wash the spinach and pat it dry with a clean kitchen towel or use a salad spinner. Remove any tough stems.
4. Slice the Strawberries: Hull and slice the strawberries. I like to cut mine into thin slices, but chunks work too!
5. Toast the Almonds (Optional): If using slivered almonds, toast them in a dry skillet over medium heat for 3-5 minutes, or until lightly golden and fragrant. Watch them closely, as they can burn easily. Let them cool.
6. Make the Poppy Seed Dressing: In a small jar with a lid, whisk together the olive oil, apple cider vinegar, honey (or maple syrup for vegan), Dijon mustard, poppy seeds, salt, and pepper. Close the lid tightly and shake vigorously until well combined. Taste and adjust seasonings as needed. A pinch more salt? Perhaps!
7. Assemble the Salad: In a large bowl, combine the cooled quinoa, spinach, sliced strawberries, and toasted almonds (if using).
8. Dress the Salad: Pour the poppy seed dressing over the salad and toss gently to coat everything evenly. Be careful not to overdress, as it can make the salad soggy.
9. Serve Immediately: Serve the salad immediately for the best flavor and texture. Garnish with extra strawberries or a sprinkle of poppy seeds, if desired. Enjoy every bite!