Quinoa, Strawberry, Spinach Salad with Arla® Smoked Havarti Tuiles

Havarti tuiles are uniquely versatile, serve with cocktails or on a cheese platter - you can never make too many of these!



1/2 pkg | 100 g
Arla® Smoked Havarti Cheese, shredded

2 tsp | 10 mL
all purpose flour

1/4 tsp | 1 mL

1/4 tsp | 1 mL
black pepper

pinch smoked paprika


2 tbsp | 30 mL
olive oil

1 tsp | 5 mL
freshly grated lemon zest

1 tbsp | 15 mL
freshly squeezed lemon juice

1 tsp | 5 mL
Dijon mustard

1/2 tsp | 2 mL

freshly ground black pepper


2 1/2 cups
baby spinach

6 medium
fresh strawberries, hulled and cut into thick slices

1 cup | 250 mL
quinoa, cooked and drained

2 tbsp | 30 mL
sliced almonds, toasted




Pre heat oven to 425ºF (220ºC).

Place all ingredients in a medium zip-loc bag, seal and shake until all is combined. Place a teaspoon full of mixture 2" apart on a parchment lined cookie sheet. With fingers disperse cheese mixture and flatten so that all of the shreds sit evenly. Bake for 7 minutes, or until golden. Remove from oven, cool before serving.


In a small bowl or a shaker jar, combine all of the dressing ingredients. Stir/shake until mixture
is emulsified.

Assemble the salad: In a bowl, combine the baby spinach, sliced strawberries, quinoa and toasted almonds. Drizzle lightly with dressing and toss. Serve with Havarti Crisps.