Strawberry, spinach and feta salad
with a mix of quinoa and a creamy balsamic dressing
This fresh fruit salad combines the acidity and sweetness of the strawberries with the creaminess of the feta cheese. A luxurious and light salad!
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Nice and quick!
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Eat within 3 days
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Gluten-free
Preparation time:
20 min.
Difficulty level:
Easy
Allergens:
milk, tree nut
Utensils:
(Hand) blender
Ingredients
Strawberries
Spinach
Cucumber
Romaine lettuce
Red onion
Walnuts
Dried cranberries
Quinoa
Red quinoa
Feta cheese
Agave syrup
Garlic
Balsamic vinegar
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2427
580
29
8
50
18
8
15
22
317
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Mix both quinoas and wash them for a few minutes under the tap. Cook the quinoa in plenty of water for 12 minutes. Drain the water and let it cool down.
2.
Wash the vegetables. Cut the strawberries and cucumber into slices. Cut the onion into thin strips and let them soak in hot water for 10 minutes. Chop the spinach and lettuce leaves and mix them together.
3.
For the dressing: put the dried cranberries, balsamic vinegar, garlic, agave syrup and 3 tablespoons of oil in a mixing jar. Blend it to a smooth liquid with a hand blender.
4.
Toast the walnuts for 2 minutes in a skillet over medium heat. Take them from the pan and chop them.
5.
Crumble the feta cheese into uneven cubes with either your hands or a fork.
6.