Ingredients

  • 1 teaspoon apple cider vinegar
  • 1/2 ripe avocado, diced
  • 6 cups organic baby spinach (1 bag of baby spinach), finely diced
  • 1/4 cup chopped cilantro
  • 1/8 teaspoon ginger
  • 1 1/2 teaspoons honey (agave nectar or maple syrup if vegan)
  • 1/4 cup fresh lime juice (just from about 4 small limes)
  • 1 ripe mango, diced
  • 3/4 cup uncooked Ancient Harvest Quinoa
  • 1/3 cup diced red onion
  • pinch of salt, to taste
  • 1 teaspoon sesame oil
  • 1 cup quartered ripe strawberries

Ready In 25 Minutes

Servings: 4

Cooking Instructions

Step 1

  • To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cups of water to a boil.
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Step 2

  • Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water.
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  • Length: 15 minutes

Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.To make dressing

Step 1

  • Add lime juice, honey, apple cider vinegar, ginger and a pinch of salt to a medium bowl.
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Step 2

  • Whisk together until well combined, about 20-30 seconds. Set aside.
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Step 3

  • Add chopped spinach, red onion, strawberries, mango, cilantro and avocado to the quinoa and gently mix with a wooden spoon to combine.
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Step 4

  • Drizzle in dressing and stir again until all ingredients are well coated with the dressing.

Step 5

  • Serve immediately or cover and place in refrigerator for later serving. I recommend adding the avocado right before serving. Makes 4 servings, about 1 heaping cup each.
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