Rinse ½ cup of uncooked quinoa under cold water. In a medium saucepan, combine with 1 cup of water, bringing to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy. Remove from heat and let cool.

In a small jar, combine ¼ cup lime juice, ⅓ cup olive oil, 1 tablespoon maple syrup, and 2 teaspoons Dijon mustard. Secure lid and shake for 30 seconds.

In a large mixing bowl, add cooled quinoa, 1 cup quartered strawberries, 1 diced avocado, ½ cup walnuts, 1 cup feta, and arugula. Toss gently.

Drizzle dressing over the salad and gently toss to coat. Serve immediately to enjoy freshness.