ALWAYS READ THE FULL RECIPE INSTRUCTIONS FIRST. THEN GATHER YOUR INGREDIENTS. PREP AND GET GOING. DO NOT FORGET TO CHECK THE NOTES FOR ADDITIONAL INFO & TIPS

Prep the inngredients

• GREENS - Although Greens come washed, but give them a light rinse. And if you are using unwashed greens then make sure thsat you wash these thoroughly.
• STRAWBERRIES - Wash the strawberries. Pat them dry. Remove the top and hull the white part out from the top. Now quarter these.
• NUTS - Chop the pecans or walnuts roughly. Slice the almonds if you are not using the pre sliced alminds. You can keep the almonds slightly chunky too.
• FETA - crumble the feta if you are using from the block.

Assemble Spinach Strawberry Salad

• Take a large Salad Bowl. Add washed Spinach, quartered strawberries, washed blueberries, roughly chopped pecans, almond slivers, and crumbled feta cheese. If you plan to add quinoa or any other grain to this salad to make it more wholesome, then add that now.
• Further add 4 -5 tbsp Honey Balsamic Vinaigrette on top. Take salad tongs and mix the salad well. Add more dressing if needed. Or put it on the side of the salad for folks to help themselves if they want more. If you plan to add chia seeds, then add those in the end.
• Let it sit for 15-20 minutes before serving for best results. If it sits for a bit, it will absorb the flavors well and taste amazing.

How to cook Quinoa in Instant Pot for this recipe?

• I normally cook a cup of quinoa as a meal prep over the weekend and use it in my salads and meal bowls as needed. If you want to make this meal more wholesome and filling, then add cooked quinoa to it. Here is how you cook Quinoa in instant pot.
• Take a cup of dry quinoa and place it in a sieve. Wash it under room temp tap water for 30-40 seconds. Further place the quinoa in the inner pot of instant pot. Add 1 cup of water to 1 cup dry quinoa. Close the lid. Pressure cook on HIGH for 3 minutes. Then follow NPR (natural pressure release method). Once the safety valve drops, then open the lid. Carefully fork the cooked quinoa. Bring it to the room temperature and store in air tight container in the refrigerator. Use as needed. I normally add 1/4 cup cooked quinoa to my salad bowls.