This is another exquisite brunch salad!
-1/2 cup of cooked black or red quinoa, refreshed in cold water and drained
-A few heaped handfuls of rocket (arugula) leaves
-Fresh strawberries, trimmed and cut in half, drizzled with olive oil, and sprinkled with salt and coarse black pepper, roasted in the oven at medium-high heat for 10 minutes (Allow the strawberries to cool off substantially before removing them from the baking tray and adding to the oven)
Olive oil, salt and pepper and some lovely fancy vinegar (I used strawberry vinegar)
Flaked almonds, toasted in a frying pan until golden brown and drizzled with some honey just before removing from the heat.