Strawberries, avocado, and quinoa tossed in zesty dressing. Vegetarian, colorful, ready in 30 minutes.
# What You 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:
01 - Thoroughly rinse the quinoa under cold running water using a fine mesh strainer.
02 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork and allow to cool.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper in a small bowl or jar until emulsified.
04 - Combine cooled quinoa, strawberries, avocado, spinach or mixed greens, red onion, basil, and toasted nuts in a large mixing bowl.
05 - Drizzle the salad with prepared dressing and gently toss to combine evenly.
06 - Top with crumbled feta cheese if desired and serve immediately.
