Strawberry Grain Bowl with avocado swoosh

prep time: 45 minutes | Cook time: 20 minutes | Makes 4 servings

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Avocado Spread

1 avocado

1/2 cup packed cilantro leaves

1 jalapeño, ribs and seeds removed

2 cloves garlic

Juice of 2 limes 

1/4 cup water

1/2 cup olive oil

1 teaspoon salt

1/2 cup pistachios or almonds

Maple Thyme Vinaigrette

1/2 cup real maple syrup

2 tbsp honey

1 tsp fresh thyme leaves

1 cup cider vinegar

1 cup olive oil

1 tbsp Dijon

2 tsp salt

1/2 tsp pepper

For the salad:

2 cups cooked quinoa

1 quart sliced strawberries 

4 cups arugula

1 cup feta 

½ cup toasted chopped nuts

Finely sliced red onion

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1. For the avocado Sauce Add all ingredients to a food processor or blender and blend until smooth and creamy.

2. For the Maple Thyme Vinaigrette Blend all ingredients with an immersion blender until smooth. 

3. To assemble the bowls, spread a portion of the avocado spread on the side and bottom of 4 shallow bowls using a rubber spatula (or make desired serving and store ingredients separately until you are ready to serve the rest).

4. In a large bowl toss the quinoa with a bit of the dressing and add strawberries, arugula, and feta. Gently toss to combine adding more dressing.  Dish salad into the bowls and top with toasted nuts and red onion.  Serve immediately.