If you are bored of the same old traditional salad, give this flavor-packed, delicious one a go! This satisfying salad is full of fiber, protein and nourishing fats. This well-balanced meal can be enjoyed as a vegetarian dish on it's own or as a side dish accompanying a piece of grilled chicken or roasted salmon!
Start by cooking the quinoa:1 cup quinoa + 2 cups water + dash of salt.Note: This will make 2 cups of cooked quinoa (1/2 cup for the recipe and 1½ cups for leftovers). Combine uncooked quinoa with water and salt in a saucepan over medium heat. Bring it to a boil for a few minutes and then reduce heat to the low setting so that the mixture is simmering. Cook uncovered maintaining a simmer for 15-20 minutes until all of the water has been absorbed. Once all of the water has been absorbed, remove the saucepan from heat and cover for five minutes to steam the quinoa. Take off the lid and use a fork to lightly stir the quinoa.
Store the cooked quinoa in the refrigerator for at least an hour before adding to the salad. Optional: make the quinoa a day or two ahead of time)
Add the cooled quinoa, black beans, sliced strawberries, clementine pieces and baby spinach together. Top with chopped walnuts, crumbled goat cheese, and balsamic vinaigrette right before serving.