Summer Strawberry Quinoa Salad with Citrusy Lime Dressing

I am in love! After a trip to the farmer’s market, I filled up on the most beautifully red and rip hand picked strawberries and tried to figure out how I could incorporate them into my dinner plans without making a dessert. With the other seasonal produce I put together a light and refreshing quinoa salad that not only I love but my kids adored as well. The big recipe will keep in the fridge for the following day’s lunches.

Serves 8

Ingredients

- 1 cup quinoa

- ½ cup jicama, peeled and diced

- 4 apricots, diced (fresh or diced)

- ½ zucchini, diced

- 2 avocadoes, peeled, pitted and diced

- 2 cups strawberries, quartered

- 1 yellow bell pepper, diced

Lime Dressing

- 1/4 cup extra virgin olive oil

- 3 tablespoons fresh lime juice

- zest and juice of one orange

- 2 tablespoons fresh cilantro, chopped

- 2 tablespoons fresh mint, chopped

- sea salt

Instructions

1. Rinse quinoa thoroughly and place in a medium saucepan with 2 cups of water. Bring to a boil, and then reduce to simmer for 20 minutes. Fluff with a fork and remove from heat.

2. In a large bowl combine jicama, apricots, zucchini, avocadoes, yellow peppers, quinoa and strawberries. In a separate small bowl, whisk together all dressing ingredients. Pour dressing over salad, toss to combine and refrigerate. Serve cold.

Tip for BABY 10 months+: serve bite-sized pieces of fruit and steam diced veggies for quick finger food. If they are independent eaters then hand over the spoon. Warning: could be a quinoa mess on the floor!

Tip for KIDS: If your child is picky, set aside some salad prior to dressing and top with a squeeze of orange juice.