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- Makes 8 cups
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Juicy and sweet, this springtime salad features a homemade strawberry dressing and comes together in just 20 minutes. Pro tip: Cook extra quinoa (either red or white) whenever you make it so you have it on hand to add heft to salads and stews. Cooked quinoa keeps 3 to 5 days in the refrigerator and up to 3 months in the freezer.
By Shelli McConnell,
Ingredients
- 1½ lb. small fresh strawberries, hulled and sliced (4 cups)
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure maple syrup
- 6 cups baby greens and kale mix
- 2 cups cooked quinoa
- ¼ cup chopped red onion
- ½ of an avocado, peeled and sliced
- Sea salt and freshly ground black pepper, to taste
Instructions
- For dressing, in a small food processor or blender combine 1 cup of the strawberries, the vinegar, and maple syrup. Process until smooth.
- In bowls arrange greens, quinoa, onion, and the remaining strawberries. Top with avocado slices. Serve with dressing. Season with salt and pepper.
Comments (1)
(5 from 2 votes)Really easy to make and delicious. we added sunflower seeds because I like a crunch in my salads.