2ouncesgoat cheese(from a log), crumbled with a fork
Cook the quinoa as directed on the package. Drain any excess water and spread out onto a plate or foil-lined pan to cool for 25 to 30 minutes.
Heat a pan with a 1/4 inch of oil on medium to medium-heat. Test the oil by adding a quinoa granule, if it bubbles immediately then the oil is ready. Add all of the quinoa to the hot oil, stir often and cook until the quinoa quiets down and is crispy. About 3 to 4 minutes.
Pour the quinoa through a fine mesh strainer that is set into a heat safe bowl. Then transfer the fried quinoa to a paper towel lined plate to absorb more of the oil and to cool. Season the quinoa with a couple small pinches of kosher salt while hot.
FOR THE DRESSING:
Whisk the vinegar while slowly pouring in the olive oil. Season with salt and pepper to taste.
FOR THE SALAD:
In a large bowl, layer the chopped romaine, strawberries almonds, and sprinkle the fried quinoa over the top.
Divide the salad onto serving plates and drizzle with the champagne vinaigrette.