Mix and match grains and fresh herbs depending on what you have on hand. For a gluten-free salad, use protein-packed quinoa. Kamut or farro will give the salad a chewier texture. This salad is best served the day it is prepared.
In a small bowl, whisk together the citrus juice, vinegar and honey or agave nectar. Slowly whisk in the olive oil.
In a large mixing bowl, combine the cooked grains, chopped fresh herbs, cheese, strawberry salsa, toasted nuts and arugula or spinach. Drizzle with dressing and toss lightly to coat.
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