This fresh salad is fresh and sweet and makes a great side for your pork or chicken dinner or with some chickpeas if you're going meatless! Fresh strawberries, feta, quinoa and spinach are drizzled with a balsamic reductions and toasted almonds.
COOK THE QUINOA: In a small pot, bring quinoa, water and ½ teaspoon salt to a boil; reduce heat to low and simmer for 15 minutes, covered.
MAKE BALSAMIC REDUCTION: In a small sauce pan bring balsamic vinegar to a boil. Reduce heat and simmer until thickened, about 10 minutes.
COMBINE SALAD INGREDIENTS: In a large bowl, combine quinoa, feta, strawberries and spinach. Season generously with salt and pepper and toss to combine.
SERVE: Drizzle with balsamic glaze and garnish with almonds.