Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.

Hull and slice the strawberries.

In a dry skillet over medium heat, toast the sliced almonds until they’re golden brown and fragrant. Keep an eye on them as they can burn quickly.

Chop the spinach, cucumber, basil, avocado and finely dice the red onion.

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, lemon juice, garlic powder, salt, and pepper until well combined.

In a large bowl, combine the cooked quinoa, sliced strawberries, crumbled feta, toasted almonds, cucumber, chopped basil, and diced red onion.

Add the spinach and toss everything gently to combine. Pour the dressing over the salad and toss again to coat all the ingredients evenly.