3cupsberries - I used strawberries, blueberries and raspberries
¼cuppepitas(pumpkin seeds)*
2cupsarugula,packed
1tbspgrated fresh ginger (from about a 2-inch piece),or ½ tsp ground ginger
2-3limes,juiced (¼ cup)
2tbspextra-virgin olive oil
3tbsppure maple syrup
1ripe avocado, pitted & cut into bite-sized pieces- optional
optional garnishes
lime zest
fresh basilmint or other herbs - roughly chopped
Instructions
Cook the quinoa - ideally this is done ahead so it has time to cool. In a small saucepan, bring 1 cup quinoa and 2 cups water to a boil over high heat. Once boiling, cover and reduce heat to low; cook for 12-15 mins or until the water has absorbed. (Or cook according to package directions.) When done, remove from heat and let it steam, covered, for a few minutes. Fluff with a fork and transfer to a large mixing bowl to cool in the fridge.
Meanwhile, rinse and dry your berries. Discard strawberry stems (or save them to toss in a smoothie!) and slice. Add berries to the mixing bowl with the quinoa.
In a mixing cup or small bowl, whisk together the grated ginger (I use this Microplane grater), lime juice, olive oil and syrup.
Add the pepitas and arugula to the mixing bowl, drizzle with the dressing, and toss to combine. Top with avocado, if using, and any garnishes.
If you’re planning to have leftovers, it’s best to add the arugula and avocado right before eating. You can also keep the dressing separate to extend the freshness a bit. The salad will keep (separately) for up to a few days in the fridge.
Notes
*I buy raw pepitas and toast them in a dry pan over medium-low heat for about 2 minutes (shaking the pan a few times so they don’t burn). You could also sub nuts, such as sliced almonds or chopped walnuts.I recommend buying local and/or organic berries when possible, especially strawberries, which are on the Dirty Dozen list.I used Viva Naturals Organic Quinoa.