Wednesday, March 20, 2013

Avocado Quinoa, Spinach, & Strawberry Salad

Fresh strawberries provide sweet melody to creamy avocado quinoa & spinach.
Happy Spring Equinox everyone!
The first day of a blissful, sun bright season is upon us and calls reason to celebrate in pretty salad fashion. 
I wanted to make something light and appetizing for lunch and knew that quinoa always had such a strong fulfilling factor. The special grain had to be dressed in modestly, but ripened with delicious combinations of taste and color.
Blended with greens (spinach and avocado), a bit of acidity help (olive oil and apple cider vinegar), and fresh sliced fruit (plump, juicy tart strawberries), this yummy, scrumptious quinoa salad is engaging paradise on a plate. Cannot get enough of savory, sweet, and tantalizing glory, especially with basil a beneficial gift.
For added texture, walnuts or pine nuts would be a great topper! 

Avocado Quinoa, Spinach, & Strawberry Salad Ingredients and Preparation

1 cup quinoa
2 cup spinach
1 tablespoon olive oil
2 teaspoon apple cider vinegar
3 tablespoon nutritional yeast
1 avocado
1 teaspoon basil, dried
1/2 teaspoon salt
1/4 teaspoon black pepper
10 sliced strawberries

After cooking quinoa according to directions, wilt in spinach.
Add olive oil, apple cider vinegar, nutritional yeast, avocado, basil, salt, and pepper- stir evenly.
Refrigerate for 2-3 hours until desired chill.
Mix in the strawberries and serve.

Sprinkled with a bit of extra basil provides an intriguing balance between flavors.
The perfect lunchtime yum.


  1. Strawberry + basil is such a great combo! Reminds me of sunny days in Seattle at the beach. This looks so good!

    1. Thank you so much! I agree about strawberry & basil! They work so beautiful together. Would love to make an excellent vinaigrette or an enticing smoothie with these two. Seattle beaches??? Ugh. Wish I could see what that was like. :D