INGREDIENTS
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1 cup quinoa
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2 cups baby spinach leaves
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1 tsp dried basil(can use fresh-2 Tbsp)
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2/3 cups sliced strawberries
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2 Tbsp toasted sliced almonds
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Dressing:
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1 Tbsp. apple cider vinegar
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1 Tbsp. balsamic vinegar
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1 tsp. Dijon mustard
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1/2 tsp. honey or agave nectar (or splenda or 1 tsp. sugar)
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2 Tbsp. olive oil
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Salt and fresh ground pepper to taste