Fresh quinoa salad with strawberries, avocado, herbs, and citrus vinaigrette. Light, vibrant, and satisfying.
# 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 (optional, omit for vegan)
→ 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 - Rinse quinoa thoroughly under cold water using a fine mesh strainer.
02 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat, 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 quinoa with a fork. Allow to cool to room temperature.
03 - In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and freshly ground black pepper until well combined and 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 basil, and toasted sliced almonds or pecans.
05 - Pour the citrus dressing over the salad mixture and gently toss until all ingredients are evenly coated.
06 - Top salad with crumbled feta cheese, if desired. Serve immediately.
