Juicy strawberries, creamy avocado, and quinoa blend in a light, citrus dressing for a vibrant meal.
# What Goes In:
→ Grains
01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fruits and 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 and Seeds
09 - 1/4 cup sliced almonds or pecans, toasted
→ Cheese
10 - 1/4 cup crumbled feta cheese (optional for vegan adaptation)
→ 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 - Place quinoa in a fine mesh strainer and rinse thoroughly under cold running water to remove bitterness.
02 - Transfer rinsed quinoa to a medium saucepan, add water and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes until all water is absorbed. Remove from heat and let sit, 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, salt, and freshly ground black pepper until emulsified.
04 - In a large mixing bowl, add cooled quinoa, strawberries, avocado, spinach or mixed greens, red onion, basil, and toasted almonds.
05 - Drizzle the citrus dressing over the combined ingredients and gently toss to mix evenly.
06 - Top the salad with crumbled feta cheese if desired. Serve immediately while fresh.
