2 cups water
½ cup uncooked red quinoa
1 package (12 ounces) spring lettuce mix
2 cups fresh strawberries, quartered
½ cup sliced, blanched and toasted almonds
¾ cup julienned red onion
4 teaspoons chopped fresh mint leaves
Cook red quinoa according to package directions. Refrigerate until ready to serve.
Chocolate Vinaigrette: Mix balsamic vinegar, orange juice, olive oil, granulated sugar and Dijon mustard until sugar is dissolved. Whisk in unsweetened cocoa until well blended. Refrigerate until ready to serve.
Salad Build: Toss lettuce and cooked quinoa to gently mix. Divide among 4 serving plates. Sprinkle each with ½ cup strawberries, 2 tablespoons each red onion and almonds and 1 teaspoon mint. Drizzle each salad with 2 tablespoons Chocolate Vinaigrette.