Strawberry Avocado Quinoa Salad (Print)

Juicy strawberries, avocado, and quinoa mingle in a refreshing citrus bowl perfect for lunch or a colorful side.

# 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

→ 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 the quinoa thoroughly 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 12–15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow to cool.
03 - Whisk olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar until fully emulsified.
04 - In a large mixing bowl, combine cooled quinoa, strawberries, avocado, spinach or mixed greens, red onion, basil, and toasted sliced almonds or pecans.
05 - Drizzle dressing over the combined ingredients and gently toss to distribute evenly.
06 - Top with crumbled feta cheese if desired. Serve immediately.

# Helpful Hints:

01 -
  • The salad tastes like summer, but you can enjoy it year-round.
  • The balance of textures, from chewy quinoa to soft avocado and crunchy nuts, keeps each bite interesting.
02 -
  • Once, I learned the hard way not to toss the salad with dressing too early—the greens wilted and lost their appeal.
  • Discovering that a sprinkle of lemon zest amps up the freshness made the dish pop.
03 -
  • Never underestimate the power of freshly squeezed lemon—it changes everything.
  • Mixing the salad gently is key so the avocado and berries stay intact and colorful.
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