Yields: 4 servings | Serving Size: 1/2 cup|Calories: 230| Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 1 mg | Sodium: 128 mg | Carbohydrates: 35 g | Dietary Fiber: 5 g | Sugars: 7 g | Protein: 10 g | SmartPoints: 7

2 cups cooked quinoa

1 cup hulled and sliced strawberries

1/4 cup chopped, toasted almonds

1 tablespoon chopped mint leaves

1/2 cup plain Greek yogurt

1 tablespoon lemon juice

1 tablespoon honey

1 teaspoon poppyseeds

1/4 teaspoon sea salt

Combine the salad ingredients in a large bowl and toss well.
Combine the dressing ingredients in a jar and shake until well combined. Toss the dressing with the salad just before serving. Serve chilled or at room temperature.