For the vinaigrette, whisk all the ingredients together in a small bowl.
Cook quinoa and couscous according to package instructions. Remove from heat and fluff with fork. Transfer to a mixing bowl and allow to cool.
Add strawberries and basil. Toss with vinaigrette until well coated. Season to taste. Place in the refrigerator for several hours to let the flavors develop.
When ready to serve, add cheese, almonds, and more fresh basil.
Notes
Calories 243; Total Fat 18g; Sat Fat 4g; Sodium 77mg; Total Carbs 17g; Fiber 3g; Protein 5g