Description

This fresh and filling Strawberry Quinoa Salad features juicy strawberries, creamy avocado, fluffy quinoa, and a sweet crunchy pecan brittle, perfect for meal prep and satisfying lunches.

Ingredients

For the Salad

1 cup Quinoa (white or tri-color) (Rinse before cooking.)
2 cups Fresh strawberries, sliced (Choose sweet, ripe berries.)
1 large Ripe avocado, diced (Add right before serving to prevent browning.)
4 cups Greens (baby spinach or spring mix) (Use fresh greens for best results.)
1 cup Pecans, chopped (For both the brittle and topping.)
2 tablespoons Honey or maple syrup (For the brittle and dressing.)
2 tablespoons Lime juice (Freshly squeezed is ideal.)
3 tablespoons Olive oil (Base for the dressing.)
1 small Jalapeño, finely minced (optional) (Adjust to taste for desired spiciness.)
to taste Salt and black pepper (For seasoning.)

For the Jalapeño Lime Vinaigrette

2 tablespoons Lime juice
3 tablespoons Olive oil
1 to 2 teaspoons Honey or maple syrup (Adjust to balance flavors.)
1 tablespoon Chopped cilantro (optional) (Adds freshness.)
1 to 2 tablespoons Finely minced jalapeño (Start small if you prefer less heat.)
1 small Garlic clove, grated or minced (optional)
1/4 teaspoon Salt
to taste Black pepper

For the Crunchy Pecan Brittle

1 cup Pecans, coarsely chopped
1/2 cup Sugar
1/4 cup Water
1/4 teaspoon Salt

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Instructions

Preparing Quinoa

Rinse the quinoa in a fine mesh strainer for 20 to 30 seconds.
Add 1 cup quinoa and 2 cups water to a pot along with a pinch of salt.
Bring it to a boil, then lower to a gentle simmer and cover.
Cook for about 12 to 15 minutes until the water is absorbed.
Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork.
Spread the quinoa on a baking sheet to cool.

Making the Jalapeño Lime Vinaigrette

In a small jar, add lime juice, olive oil, honey or maple syrup, chopped cilantro, minced jalapeño, grated garlic, salt, and pepper.
Put the lid on and shake until blended. Taste and adjust seasoning if needed.

Assembling the Salad

In a big bowl or serving platter, add the greens first.
Spoon cooled quinoa over the greens.
Add sliced strawberries and diced avocado on top.
Drizzle a little dressing, toss gently, and sprinkle the pecan brittle on top before serving.

Notes

To keep salad fresh, store dressing and pecan brittle separately from the salad. Add avocado right before serving to prevent browning.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Lunch, Main Dish, Salad
Cuisine: American, Healthy