Strawberry-Pecan Quinoa Salad

• 4 cups water
• 1 cup uncooked quinoa
• 1/3 cup diced red onion
• 1 tablespoon chopped fresh flat-leaf parsley
• 3 tablespoons grapeseed oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (4-oz.) package prosciutto, torn into strips
• 1 tablespoon olive oil
• 1 cup toasted pecan halves
• 1 cup quartered fresh strawberries
• 1 cup crumbled feta cheese
• 1/2 cup loosely packed arugula

1. Bring water and quinoa to a boil. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover and let stand 10 minutes. Stir together onion, parsley, grapeseed oil, vinegar, lemon zest, lemon juice, salt, and pepper. Saute prosciutto, in hot olive oil in a large nonstick skillet over medium heat 3 to 4 minutes or until slightly crisp; drain well. Toss together onion mixture, prosciutto, quinoa, pecan halves, strawberries, feta cheese, and arugula.

water, quinoa, red onion, parsley, grapeseed oil, apple cider vinegar, lemon zest, lemon juice, kosher salt, freshly ground black pepper, olive oil, pecan halves, fresh strawberries, feta cheese, arugula

Taken from www.myrecipes.com/recipe/strawberry-pecan-quinoa-salad (may not work)