Summer salad with strawberries, quinoa, goat cheese and fig dressing

This salad is a great choice as a full summer lunch - the use of quinoa, avocado and goat cheese makes it a nice filling meal, and if you add a piece of grilled chicken or fish, you get a perfectly balanced meal. But it also looks beautiful on the table, making it an elegant treat for a visitor. And what's the best part? You can easily adapt it to whatever's growing at the time - add blackberries, peaches or maybe a pear instead of strawberries, add seasonal vegetables and enjoy it a little differently every time.

Finished in 20 minutes

Portions 2

Difficulty simple

Ingredients

For the salad:

120 g cooked quinoa (approx. 40 g dry)
2 handfuls of fresh strawberries (or blackberries, blueberries... depending on the season)
2 handfuls of baby spinach
Goat cheese or feta to taste
½ avocado
1 tablespoon pecans (can be dry roasted)
fresh mint (optional)
roasted asparagus (out of season, green beans, chard or chervil)

For watering:

2 teaspoons tahini
2 teaspoons olive oil
juice of ½ lemon
1 teaspoon fig spread (e.g. St. Dalfour)
a pinch of salt and pepper
tablespoon of water (depending on consistency)

Method

Cook the quinoa according to the instructions and let cool.
If you use asparagus or other vegetables, wash and lightly sauté them in olive oil or grill them in a pan - just a few minutes to keep them crisp. I recommend just lightly scalding chard or chervil.
Chop the strawberries and avocado, wash the spinach.
In a small bowl, mix the ingredients for the dressing - if it's too thick, you can dilute it with a few drops of water.
Mix all the ingredients in a bowl or arrange on a plate: quinoa, vegetables, fruit, spinach, cheese, nuts and mint leaves if desired.
Pour in the dressing and serve immediately.

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