Step 1

Place quinoa in a small pan with 1 1/2 cups water. Bring to boil, cover, and lower heat to a simmer. Cook for about 30 minutes, until all the water is absorbed and quinoa is light and fluffy. Transfer to a large bowl, fluff with a fork, and let cool completely.

Step 2

In a blender combine the ingredients for the Lemon Vinaigrette until well blended. Set aside.

Step 3

Chop strawberries, mint, and scallions.

Step 4

Lightly toast the pine nuts in a saucepan over medium heat until slightly browned.

Step 5

Stir pine nuts, strawberries, mint, and scallions into cooled quinoa. Add vinaigrette just before serving.

Step 6

Season with salt and pepper to taste.