Strawberry, Avocado, Quinoa Bruschetta

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
Author: Lee Hersh
Yield: 12 servings 1x


  • 1 small gluten free (can sub whole wheat/regular) baguette
  • 34 oz goat cheese
  • 2 cups tomatoes, finely diced,
  • 1 cup quinoa, uncooked
  • 1 cup strawberries, finely diced
  • 2 avocados, diced
  • 1.5 tablespoon honey
  • 2 tablespoons balsamic vinegar (aged if you have it!)
  • pinch of salt


  1. First, begin by rinsing the residue off your quinoa. Then cook quinoa using my microwave method. Once cooked, chill in the refrigerator over night.
  2. Prep quinoa salad by dicing fruit and veggies. Then, place in a large bowl and add cooked quinoa, honey, balsamic vinegar, and salt. Mix.
  3. Slice up your baguette into 1 inch slices and place on grill or in the oven for just a few minutes in order to harden things up a bit and get some nice grill marks.
  4. Using a knife, spread on about a teaspoon or two of goat cheese and then top with about 1 to 2 tablespoon of quinoa salad.


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