# Components:
→ 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
# Preparation Steps:
01 - Rinse quinoa thoroughly under cold water using a fine mesh strainer.
02 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then lower heat to a simmer, cover, and cook for 12–15 minutes, until water is fully absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork and let cool.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until the mixture is fully emulsified.
04 - In a large mixing bowl, combine cooled quinoa, strawberries, avocado, spinach or greens, red onion, basil, and toasted almonds or pecans.
05 - Pour the prepared dressing over the salad ingredients. Gently toss to combine and ensure even coating.
06 - Top salad with crumbled feta cheese if desired. Serve immediately.
