Cook 1 cup quinoa; let cool.
Soak 1 thinly sliced shallot in ice water for 10 minutes.
Drain and toss the shallot with the quinoa along with 2 cups baby spinach, 1 cup diced strawberries, and ¼ cup chopped salted almonds.
Whisk together 2 tablespoons each of sour cream, olive oil, and cider vinegar with 1 teaspoon each of sugar, poppy seeds, and kosher salt; season with pepper.
Toss the quinoa salad with the dressing.
Let stand for 10 minutes.
