I thought I’d try something a little different for lunch today. It is a holiday, after all! So, to accompany my Chickpeas and Roasted Cauliflower with Lemon and Dill, I made a light and super-refeshing quinoa salad with strawberries, avocado, and toasted sunflower seeds. Sprinkled with black pepper and thinly sliced shallot. Tossed in a simple, slightly sweet basil lime dressing.
Ladies and gentlemen, this salad was nothing short of AWESOME! I will make it again and again. The only ingredient that would have made my lovely little Sunday lunch even better? A glass of crisp, refreshing white wine. But if I allowed myself that, I would surely have had to kiss my hopes of a late afternoon workout goodbye!
Strawberry, Avocado, and Quinoa Salad with Toasted Sunflower Seeds and Sweet Basil Lime Dressing
1/2 cup cooked quinoa
2 strawberries, stems removed and quartered
1/4 medium avocado, pitted and cubed
1 tbsp raw sunflower seeds
1-2 tsp thinly sliced shallot
salt and pepper
1/2 tbsp olive oil
juice of 1/2 lime
1 tsp agave nectar
1 tbsp fresh chopped basil
salt and pepper
Heat sunflower seeds in a small pan over low-medium heat until lightly browned, about 5 min. (Watch the sunflower seeds carefully. They can burn quickly.) Remove from heat and let cool.
In a small mixing bowl, combine lime juice, agave, and olive oil. Whisk in basil, salt, and pepper, to taste.
To serve, toss quinoa, strawberries, sunflower seeds, avocado, and shallot with dressing, salt, and pepper. Serve chilled or at room temperature.