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Strawberry Avocado Quinoa Salad

Strawberry Avocado Quinoa Salad

A refreshing and nutritious Strawberry Avocado Quinoa Salad packed with flavor and health benefits.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salads
Cuisine American
Servings 1 bowl
Calories 496 kcal

Equipment

  • baking sheet
  • mixing bowl
  • Whisk
  • Fork

Ingredients
  

Salad

  • 1 cup quinoa, cooled (⅓-½ cup dry, cooked according to package directions)
  • 5 oz arugula, baby kale or spinach 1 container
  • 1 cup diced or thinly sliced cucumber
  • 1 pint strawberries, quartered or sliced into rounds
  • 1 ripe avocado, diced
  • ½ cup toasted pecans OR pecan pumpkin seed brittle (recipe below)
  • ½ cup crumbled feta cheese (optional)

Jalapeño Lime Vinaigrette

  • ½ small jalapeño, deseeded and minced
  • ⅓ cup olive oil or avocado oil
  • 1 teaspoon lime zest
  • 2 tablespoon fresh lime juice
  • ½ tablespoon honey
  • 1 teaspoon kosher salt

Pumpkin-Pecan Brittle (optional)

  • 1 cup raw, unsalted pecans, roughly chopped
  • ½ cup raw pumpkin seeds (pepitas)
  • ¼ cup maple syrup
  • 2 teaspoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Brittle Preparation

  • Preheat oven to 275˚F. Add the pecans, pumpkin seeds, maple syrup, olive oil, salt, and pepper to a bowl and mix well to coat.
  • Spread onto a small baking sheet lined with parchment paper.
  • Bake for 35 minutes, rotating the sheet pan halfway through. Remove from oven and let cool. Once cooled, break into small, bite-sized pieces.

Salad Preparation

  • While the brittle is in the oven, cook quinoa according to package directions. Transfer to a bowl and let cool.
  • To speed this up, fluff it with a fork to release steam and refrigerate while you prepare the rest of the ingredients.
  • Meanwhile, whisk together all ingredients for the vinaigrette.
  • Assemble salad ingredients in a large bowl and toss gently with vinaigrette. If you're not serving this salad right away, wait to add the brittle until just before serving.

Notes

If you're making this ahead of time, wait to toss the salad with the dressing until about an hour before serving to prevent the greens from getting too soggy. Store leftovers in the fridge for up to 3 days but note that it will get soggier the longer it sits. For best results, store vinaigrette separately. Consider adding a protein like grilled chicken, shrimp, or tofu to make this a full, balanced meal. Cook quinoa in vegetable broth instead of water for more flavor.

Nutrition

Serving: 1bowlCalories: 496kcalCarbohydrates: 51.1gProtein: 10.5gFat: 30.8gSodium: 338.4mgFiber: 10.9gSugar: 7.9g
Keyword gluten-free salad, Healthy Salad, Quinoa Salad, salad recipes, Strawberry Avocado Quinoa Salad, vegan salad
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