Ohhhh ohhhhh ohhhhh! I produced you a loaded salad. After all really packed. Magically so.
You guys know me well right now. If there’s a salad then there’s most likely kale in it… but then I went to Investor Joe’s (needless to say) and saw bag of organic spinach on the shelf. After all, really let’s not forget about the first superfood that ever was. Before kale was this huge thing that people tried to create chips from, spinach was the superstar. And so I decided to toss it back to 2008.
There’s something about summer that makes cut salads all you may want. A lot of fruits and veggies in delicious little chunky bites waiting to be demolished. That’s how I believe about salads anyway. Seriously can people please stop getting those mayo-laden potato salads to potlucks, please? More often than not I can’t also recognize if you can find potatoes actually within the salad because I’m blinded by everything white weirdness.
Exaggerate much? Heh.
But also for reals, this salad is packaging the goodness. Like I’ve talked about often before strawberries have been luring me in this year with their magical, ripe flavors; I can’t help but put them in just about any food I make. Mangos, too! Except I freaking hate cutting them. What a nightmare. Very good news is that sometimes you can purchase them pre-sliced through the grocery store, in any other case I found this amazing mango slicer off of Amazon which I plan to purchase immediately. Could change my life.
Another goodness within this salad? Old Harvest Quinoa The best quinoa ever. And it’s really organic and that means you understand there’s none of this GMO stuff taking place. Incidentally, did you know they make gluten free pasta and hot cereal? I’m super excited to provide them a go soon.
Last, but certainly not least, there’s the dressing! And OH MY GOODNESS this dressing is normally lick-the-bowl great. Sesame oil continues to be one of my favorite oils lately due to how much flavor it gives meals. And the very best part is that a little will go a lonnngggggggggggg way. Combine it with honey, lime juice, vinegar and ginger make this salad both tangy and sugary.
I can’t wait for you to try out this a single. It lead to an incredible part salad, on the run lunch or a complete meal. And yes, you need to totally take it to the next potluck or BBQ you go to. Blow that potato salad from the table.
If you get this to recipe, make sure to snap an image and tag #ambitiouskitchen on Instagram therefore i can see your creation.
Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette
Meal: 1/4th of formula (on the subject of 1 heaping cup of salad)
Calories from fat: 271
Body fat: 7.7g
Carbohydrates: 47g
Sugar: 16g
Fiber: 8.8g
Protein: 8.2g
Prep time:
10 mins
Cook period:
15 mins
Total period:
25 mins
Ingredients
For the vinaigrette:
1/4 cup fresh lime juice (just from about 4 small limes)
1 teaspoon sesame oil
1 1/2 teaspoons honey (agave nectar or maple syrup if vegan)
1 teaspoon apple cider vinegar
1/8 teaspoon ginger
For the salad:
6 mugs organic baby spinach (1 handbag of baby spinach), finely diced
1/3 cup diced reddish colored onion
1 cup quartered ripe strawberries
1 ripe mango, diced
1/4 cup chopped cilantro
1/2 ripe avocado, diced
Instructions
To cook quinoa: Wash quinoa with cold water in mesh strainer. Within a moderate saucepan, provide 1 ½ cups of water to a boil. Add in quinoa and provide mixture to a boil. Cover, reduce high temperature to low and let simmer for quarter-hour or until quinoa has absorbed all of the drinking water. Remove from heat and fluff quinoa with fork; put in place large dish and set aside to cool for approximately 10 minutes. You should have a little over 2 mugs of quinoa.
To create dressing: Increase lime juice, honey, apple cider vinegar, ginger along with a pinch of salt to a medium bowl. Whisk together until well combined, about 20-30 mere seconds. Set aside.
Add more chopped spinach, reddish onion, strawberries, mango, cilantro and avocado towards the quinoa and gently mix with a wooden spoon to mix. Drizzle in dressing and mix once again until all ingredients are well covered using the dressing. Serve immediately or cover and place in refrigerator for later on offering. I would recommend adding the avocado right before portion. Makes 4 portions, about 1 heaping cup each.
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