Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water or broth in a medium saucepan. Bring to boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and cool.

Wash 4 cups of fresh spinach leaves thoroughly and pat dry. Place in a large mixing bowl.

Slice 1 cup of strawberries and add to the bowl with spinach. Thinly slice half a red onion and mix in.

Toast ½ cup of almonds or walnuts in a dry skillet over medium heat for 5-7 minutes until golden. Allow to cool before adding to salad.

Whisk together ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup in a small bowl. Adjust sweetness to taste.

Add cooled quinoa to the bowl with spinach, strawberries, red onion, and toasted nuts. Gently fold to combine.

Drizzle dressing over the salad and toss gently to coat all ingredients.

Serve immediately or chill for up to an hour. Add dressing just before serving if prepping ahead.