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Cook the quinoa for 10 to 15 minutes in unsalted boiling water (about 500 ml).
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During this time, cut the strawberries into slices.
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Remove the avocado from its skin and cut it into pieces.
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In a salad bowl, prepare the vinaigrette by mixing the olive oil, the balsamic vinegar, the orange juice, honey and salt and pepper.
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Drain the quinoa if the water has not been completely absorbed and let cool.
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Pour the cold quinoa in the salad bowl.
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Add sliced strawberries, pieces of avocado, hazelnuts, squash seeds, spinach.
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Mix all and cut up some Parmesan cheese with the help of a thrifty.
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Add on the top of your salad a few whole strawberries.