Quinoa Salad with Red Pepper Jelly Vinaigrette
This steak salad is packed with fun flavors - from the red pepper jelly dressing to the goat cheese on top.
Servings 6 Servings
- 4 cups cooked quinoa
- 2 handfuls fresh spinach
- 2 cups sliced strawberries
- 4 oz container crumbled goat cheese
- 1/2 pound flank steak
- For the dressing
- 3 tbsp red pepper jelly
- 1 tbsp dijon mustard
- 3 tbsp cider vinegar
- 1/3 cup olive oil
- pinch Kosher salt
Pan sear flank steak to desired doneness.
Cook quinoa in rice cooker according to package, allow to cool slightly before adding other ingredients.
Slice strawberries and add to quinoa with two handfuls of fresh spinach.
Add goat cheese.
Mix dressing in a jar and pour over salad.
Stir to combine.
Add steak on top!