Sometimes the palate craves freshness. There are times when all you want to eat is a clean dish with color and subtle flavors that are present yet not overpowering in the least. Strawberry, spinach, and avocado quinoa salad offer that freshness and much more. Biting into juicy strawberries with the tender quinoa along with slightly bitter spinach and creamy avocado creates an unforgettable bite that is nutrient-packed. For added texture and healthy fat, finish the salad with roughly chopped walnuts and you have a salad that can be served as a lovely lunch, appetizer, or main course.
- 2 handfuls fresh baby spinach
- 1 ripe avocado, sliced
- 1 cup fresh strawberries, hulled and halved
- 1 cup vegetable broth, reduced-sodium
- 1/2 cup quinoa
- A handful of walnuts, roughly chopped
- Juice of 1 lime
- Grapeseed oil
- Black pepper
- Pour the vegetable broth into a medium saucepan and bring to a boil over medium-high heat. As the vegetable broth is heating up, rinse and drain the quinoa to remove the bitter outer coating. When the broth is boiling, pour the quinoa into the broth, season with salt, black pepper, and stir. Reduce to a simmer and cover. Cook the seeds for 12-15 minutes. It should be tender and the liquid will be absorbed.
- When done cooking, remove the quinoa from the heat and leave to sit covered for about 5 minutes before cooling. To cool the quinoa faster, spread it on a sheet pan, fluff with a fork and season with salt and black pepper. You can even drizzle it with a little grapeseed oil for added flavor.
- Once cooled, add the quinoa to a salad bowl with the spinach, avocado, and strawberries. Be sure to slice the avocado right before you plan to assemble the salad. Follow by drizzling the salad with lemon juice (which will prevent the avocado from browning), add a little oil and season to taste with salt and black pepper. Toss the salad, top with walnuts and enjoy right away or chill in the fridge.