1 cup red quinoa, rinsed
2 cups baby spinach leaves
4 tablespoons fresh basil, cut into ribbons
1 cup sliced strawberries
2 ounce goat cheese, crumbled
1 1/2 tablespoons sliced almonds, toasted
3 tablespoons balsamic vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons olive oil
Salt and black pepper
Rinse quinoa, drain well. Add 1 1/4 cups water and salt to saucepan and bring to a boil with the lid on. Lower heat to simmer and cook for 15 minutes. Remove the lid and fluff the quinoa and make sure all the water has boiled off. Replace the lid and let sit for 10 minutes and then fluff again. Set aside to cool.
Meanwhile, make the balsamic dressing. Whisk the vinegar, mustard and honey together in a small bowl. Slowly pour in the olive oil while you continue to whisk. Season the dressing with salt and pepper.
Place the quinoa in a salad bowl along with the spinach, basil, strawberries, goat cheese and almonds. Add the dressing and toss to combine all ingredients well. Serve.