Sweet strawberries, avocado, quinoa, and basil in a vibrant salad, finished with citrus-packed dressing and nuts.
# 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
10 - 1/4 cup crumbled feta cheese (omit for vegan option)
→ 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
# Directions:
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. Reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff gently 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 pepper until fully emulsified.
04 - In a large mixing bowl, gently combine the cooled quinoa, sliced strawberries, diced avocado, spinach or greens, red onion, fresh basil, and toasted almonds.
05 - Drizzle the prepared dressing over the salad. Toss carefully to ensure even coating and distribution.
06 - Sprinkle crumbled feta cheese over the salad, if desired. Serve immediately.
