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Pecan Brittle:

1 c pecans, roughly chopped

½ c pumpkin seeds

¼ c maple syrup

2 tsp olive oil

½ tsp salt

¼ tsp pepper

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Quinoa:

1 c cooked quinoa, cooled (⅓-½ c dry)

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Jalapeño-Lime Vinaigrette:

½ small jalapeño, deseeded and minced

⅓ c olive or avocado oil

1 tsp lime zest

2 Tbsp lime juice

½ Tbsp honey

1 tsp kosher salt

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Salad Assembly:

5 oz arugula, baby kale or spinach

1 c sliced cucumber

1 pint strawberries, sliced

1 avocado, diced

½ c Pecan Brittle or toasted pecans

½ c crumbled feta cheese

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Pecan Brittle:

1. Preheat oven to 275˚F/135°C. Add all ingredients to a bowl and mix well to coat.

2. Spread on a small baking sheet lined with parchment paper. Bake for 35 minutes, then remove from oven; let cool.

3. Once cooled, break into small pieces. (You can speed up cooling process by placing it in the freezer for a few minutes.)

Quinoa:

4. Meanwhile, cook quinoa according to package directions and let cool. (Speed this up by transferring to a bowl, fluffing with a fork to release steam and refrigerate.)

Jalapeño-Lime Vinaigrette:

5. Whisk together all vinaigrette ingredients.

Salad Assembly:

6. Assemble all salad ingredients in a large bowl and toss gently with vinaigrette. Enjoy!

Tags: ancient grains, brittle, dinner, dressing, egg-free, eggless, gluten-free, lunch, main, salad, side, veg, vegetarian