2 cups cooked quinoa - cooled
4 cups arugula
1 1/2 cups sliced strawberries
1/4 cup sliced radishes
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
2 Tbsp BBF Naturally Refined Avocado Oil
1 Tbsp fresh lemon juice
2 tsp white balsamic vinegar
2 tsp BBF Organic Agave
salt & pepper
1. Assemble the salad in a large bowl, combine the quinoa, arugula, strawberries, radishes, basil, and mint.
2. Drizzle and toss salad with the dressing.
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