Description
Discover the vibrant flavors of our Strawberry Avocado Quinoa Salad, an ideal dish for warm weather gatherings or a light lunch. This refreshing salad combines nutrient-dense quinoa with juicy strawberries and creamy avocado, topped off with a delightful pecan and pumpkin seed brittle for a satisfying crunch. Tossed in a zesty jalapeño lime vinaigrette, this salad is not only visually appealing but also packed with vitamins and healthy fats. It’s easy to prepare, making it perfect for meal prep or last-minute entertaining. Enjoy this wholesome dish that caters to various tastes while keeping things exciting!
Ingredients
Scale
- 1 cup cooked quinoa
- 5 oz arugula or baby spinach
- 1 cup diced cucumber
- 1 pint strawberries, quartered
- 1 ripe avocado, diced
- 1/2 cup toasted pecans or pumpkin seed brittle
- 1 small jalapeño, minced
- 1/3 cup olive oil or avocado oil
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- 1/2 tbsp honey
- 1 tsp kosher salt
- 1 cup raw, unsalted pecans, roughly chopped
- 1/2 cup raw pumpkin seeds
- 1/4 cup maple syrup
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 275°F.
- For the brittle, mix pecans, pumpkin seeds, maple syrup, olive oil, salt, and pepper in a bowl. Spread onto a parchment-lined baking sheet and bake for about 35 minutes.
- Cook quinoa according to package instructions; fluff and let cool.
- In another bowl, whisk together olive oil, lime zest, lime juice, honey, and salt.
- In a large bowl, combine arugula, cucumber, strawberries, avocado, and quinoa; drizzle with vinaigrette and toss gently.
- Add brittle just before serving for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 335
- Sugar: 8g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg