Fresh Basil, Baby Romaine & Quinoa Salad with Roasted Strawberry & Lime Dressing

Roasted Strawberry & Lime Dressing:

3 cups fresh strawberries, stemmed (750 mL)

1/2 cup canola oil (125 mL)

Juice of 2 limes (60 mL)

2 Tbsp honey (30 mL)

2 Tbsp fresh basil chopped (30 mL)

Quinoa:

1 cup quinoa (250 mL)

2 cups no-salt added vegetable stock (500 mL)

Salad:

4 cups baby romaine lettuce (1 L)

2 cups quartered fresh strawberries (500 mL)

1/2 cup roughly chopped fresh basil leaves (125 mL)

1/2 purple onion, thinly sliced (1/2)

1/2 cup toasted hazelnuts, roughly chopped (125 mL)
Roasted Strawberry & Lime Dressing:
1. Preheat oven to 450 °F (230 °C). Place strawberries on a non-stick mat or parchment paper inside a rimmed baking sheet. Place in oven and roast for 15 minutes. Remove from heat and let cool.
2. Place strawberries and remaining ingredients in a food processor and process until smooth.
Quinoa:
1. Cook quinoa, stirring frequently, in a heavy bottomed pot with a lid over medium heat until lightly browned and starting to pop; add stock to pot and bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes, or until all liquid has been absorbed.
2. Remove from heat, fluff with a fork, and let cool to room temperature.
Salad:
1. Combine quinoa and all salad ingredients in a bowl and drizzle with dressing; toss to combine. Season with pepper and serve immediately.