Ingredients

1 cup quinoa, cooled (1/3–1/2 cup dry, cooked according to package directions)

5 oz (1 container) arugula, baby kale, or spinach

1 cup diced or thinly sliced cucumber

1 pint strawberries, quartered or sliced into rounds

1 ripe avocado, diced

1/2 cup toasted pecans OR pecan pumpkin seed brittle (see below)

1/2 cup crumbled feta cheese (optional)

Half of a small jalapeño, deseeded and 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 (for brittle)

1/2 cup raw pumpkin seeds (pepitas) (for brittle)

1/4 cup maple syrup (for brittle)

2 tsp olive oil (for brittle)

1/2 tsp salt (for brittle)

1/4 tsp black pepper (for brittle)

Instructions

Step 1: To make the brittle (optional), preheat your oven to 275˚F. In a bowl, mix the raw pecans, pumpkin seeds, maple syrup, olive oil, salt, and black pepper until all pieces are well coated.

Step 2: Spread the mixture evenly on a small baking sheet lined with parchment paper. Bake for 35 minutes, rotating the sheet halfway through for even cooking.

Step 3: Remove the brittle from the oven and allow it to cool completely. Once cooled, break it into small, bite-sized pieces. To cool faster, place it in the freezer for a few minutes.

Step 4: While the brittle is baking, cook the quinoa according to package directions. Once cooked, fluff it with a fork to release steam, transfer to a bowl, and let it cool in the refrigerator.

Step 5: In a small bowl, whisk together the olive oil, lime zest, lime juice, honey, kosher salt, and minced jalapeño to make the vinaigrette.

Step 6: In a large bowl, combine the cooled quinoa, greens, cucumber, strawberries, avocado, and feta cheese if using. Gently toss the salad with the vinaigrette until everything is evenly coated.

Step 7: If you prepared the brittle, add it just before serving to maintain its crunch and texture.

Tips & Variations

Use baby kale or spinach if you prefer a milder green than arugula.

For extra sweetness, add a handful of dried cranberries or chopped mango.

To make this salad vegan, omit the feta cheese or substitute with a plant-based alternative.

If you’d rather skip the brittle, simply toast pecans lightly for a crunchy texture.

Adjust the jalapeño amount based on your preferred spice level, or omit it for no heat.

Storage

Store the salad components separately for best freshness: keep the quinoa and greens in an airtight container in the refrigerator for up to 3 days. Prepare the vinaigrette fresh or store it separately for up to 2 days. Add avocado and brittle just before serving to avoid browning and sogginess. Reheat is not recommended, as this salad is best served cold or at room temperature.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro, but cooking times and textures will vary. Make sure to cook and cool them before assembling the salad.

How do I keep the avocado from browning?

To slow browning, toss diced avocado with a little lime or lemon juice before adding it to the salad. Also, add avocado just before serving for the freshest appearance.