This refreshing Strawberry Feta Spinach Salad with Cilantro-Lime Dressing and quinoa is excellent on a hot day. The Cilantro-Lime dressing comes together quickly to make for an easy meal on a busy summer’s day! Sweet Oregon strawberries compliment the bright dressing and tangy feta cheese for a delicious main course salad.
Strawberry Feta Spinach Salad
½ C quinoa
¼ t fine sea salt
1 C chopped cilantro leaves and stems
¼ C fresh lime juice
1 garlic clove, chopped
¾ t fine sea salt
½ t cumin
¾ C preferred vegetable oil
1 package (5oz) baby spinach
2 C fresh Oregon strawberries, hulled and halved
1 avocado, pitted and diced
½ C crumbled feta
¼ C toasted pumpkin seeds
1. In a medium saucepan combine quinoa, salt, and ¾ cup water. Bring to a boil, reduce the heat to simmer, cover, and cook until tender, about 12 minutes. Fluff with a fork, then transfer to a plate to cool.
2. In a blender combine cilantro, lime juice, garlic, salt, and cumin. With blender running, add oil in a thin stream until combined.
3. In a large bowl, toss spinach and quinoa with dressing to taste, and divide between plates. Top with Oregon strawberries, avocado, feta, and pumpkin seeds.