Strawberry, Spinach & Quinoa Salad with Balsamic Vinaigrette

Directions

1. In a small saucepan, combine the quinoa with the broth and bring to a boil. Lower the heat, cover, and simmer for 15 minutes; then remove from heat and let it stand, still covered, for 5 minutes.
2. Rinse the spinach and basil, dry them well, and cut the basil into ribbons. Transfer the greens to a large bowl.
3. Wash and hull the strawberries, then slice them. Add the berries to the bowl with the spinach and basil.
4. In a small bowl, whisk together the oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
5. Place a skillet over medium heat and warm it. Brush the bottom with a little oil.
6. Add the sliced almonds and cook, stirring constantly, until they are golden brown, about 1–2 minutes.
7. Fluff the quinoa with a fork, drain any excess liquid, and add it to the bowl with the greens and strawberries. Toss to combine.
8. Crumble the goat cheese over the salad, then drizzle with the dressing and give a light toss to distribute. Plate and serve.