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Spinach strawberry salad with a chipotle-lime dressing
This spinach strawberry salad is the perfect combination of nutrition, flavor and texture combination. This salad is perfect as lunch or as a side dish.
15
minutos
min
6
minutos
min
6
people
Calories:
277
kcal
Ingredientes
Quinoa
1
cup
quinoa
1 3/4
cup
water
Dressing
4
tablespoons
olive oil
1
tablespoon
apple cider vinegar
1
tablespoon
lime juice
⅛
teaspoon
minced garlic
½
teaspoon
chipotle paste *see notes
Zest of one lime
1/4
teaspoon
salt
Salad
6
handfuls of chopped spinach
1 - 1 ½
cup
sliced strawberries
1
avocado
pitted and cubbed
1/4
cup
raw pepitas
pumpkin seeds
½
cup
loose cilantro leaves
Instrucciones
Put the quinoa and water in a small saucepan with a lid over low heat. Until the water is evaporated, turn it off and leave it covered. Set aside.
In a bowl, mix the ingredients for the dressing. Taste and adjust the seasoning if needed.
Fluff the quinoa with a fork until entirely loose and cooled.
In a large bowl, add the spinach and cilantro leaves, and dressing. Mix well.
Top the spinach with the sliced strawberries, the quinoa, and the avocado.
Finish the salad with the raw pumpkin seeds
Notas
To make the chipotle chili paste, mix a can of chipotle peppers in adobo sauce.
This salad is made faster if you already have cooked quinoa in the refrigerator.
This salad is better if you prepare it just before eating, it cannot be stored.
If you have leftover dressing, store it in a jar in the refrigerator.
Nutrition
Ración:
1
serving
|
Calorías:
277
kcal
|
Carbohidratos:
26
g
|
Proteina:
6
g
|
Grasa:
17
g
|
Grasa saturada:
2
g
|
Sodio:
112
mg
|
Potasio:
442
mg
|
Fibra:
6
g
|
Azúcar:
3
g
|
Vitamina A:
253
IU
|
Vitamina C:
40
mg
|
Calcio:
29
mg
|
Hierro:
2
mg
Plato:
Salad
Cocina:
Mexican vegan food
Diet:
Vegan
Keyword:
quinoa salad, spinach strawberry salad, summer salad
Author:
Alejandra Graf