Crisp strawberries, creamy avocado, and quinoa blend with citrus dressing for a vibrant vegetarian dish.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fruits & Vegetables
04 - 1 cup strawberries, hulled and sliced
05 - 1 large avocado, diced
06 - 1 cup baby spinach or mixed greens
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh basil, chopped
→ Nuts & Seeds
09 - 1/4 cup sliced almonds or pecans, toasted
→ Cheese (optional)
10 - 1/4 cup crumbled feta cheese
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Rinse quinoa thoroughly under cold running water using a fine mesh strainer.
02 - Add quinoa, water, and salt to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 12 to 15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork and allow to cool.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, and season with salt and pepper until well emulsified.
04 - In a large mixing bowl, gently combine cooled quinoa, sliced strawberries, diced avocado, baby spinach or mixed greens, thinly sliced red onion, chopped fresh basil, and toasted almonds or pecans.
05 - Drizzle prepared dressing over salad mixture and toss gently to ensure even coating.
06 - Top salad with crumbled feta cheese if desired and serve immediately.
