Description
A bright, slightly sweet salad that combines creamy avocado, juicy strawberries, and nutty quinoa, perfect for summer gatherings.
Ingredients
- 1 cup quinoa (white, red, or tri-color), rinsed well
- 2 cups water (or low-sodium vegetable/chicken broth for more flavor)
- 1 cup strawberries, hulled and sliced
- 1 avocado, diced
- 1/4 cup pecans (toasted), roughly chopped
- 1/4 cup pumpkin seeds (pepitas), toasted
- 1 jalapeño, minced
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons honey (or maple syrup for vegan)
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped fresh cilantro or mint, crumbled feta or cotija
Instructions
- Rinse the quinoa under cold running water for about 30 seconds.
- Combine rinsed quinoa and 2 cups water in a medium pot. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 12–15 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool faster.
- Heat a dry skillet over medium. Add pecans and pumpkin seeds. Toast until fragrant and lightly golden, about 3–5 minutes.
- Whisk together minced jalapeño, lime juice, honey, salt, and pepper in a small bowl.
- Combine cooled quinoa, sliced strawberries, and diced avocado in a large bowl. Pour the vinaigrette over the salad.
- Gently toss to coat without mashing the avocado.
- Scatter toasted nuts/seeds over the top just before serving.
Notes
If you prefer less heat, remove the jalapeño seeds. Use a citrus press for best lime yield and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing, Toasting
- Cuisine: American