Quinoa Strawberry Avocado Salad

I still had prepared quinoa and I wanted to use it for tonight's dinner since we were going meat free with the portobella mushrooms. Quinoa offers a good amount of protein, iron, and fiber. Steve recommended adding the walnuts last so that they stay crunchy. Here is the original recipe.

Ingredients

For The Salad:

• 1-2 big avocado, halved, seeded, peeled and diced
• 3 cups strawberries, quartered
• 1 cup cooked quinoa, cooled
• 1/2 cup chopped walnuts, toasted
• ½ cup crumbled feta cheese
• a large handful of arugula

For The Dressing:

• 4 tablespoons freshly squeezed lime juice
• 6 tablespoons extra virgin olive oil
• 3 teaspoons honey
• 2 teaspoon Dijon mustard
• salt and pepper, to taste

Instructions

1. In a small jar with a lid, combine the lime juice, olive oil, honey, and mustard. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed.
2. Toss all ingredients together in a large bowl. Add dressing and toss again. Serve.