Spinach and Arugula Salad with Strawberries

Preheat the oven to 350°F. Spread pecans on a small baking sheet and bake for 8-10 minutes until fragrant and lightly browned. Set aside to cool, then coarsely chop.
Combine the vegetable broth, quinoa, and ½ teaspoon kosher salt in a small saucepan. Bring to a boil, then simmer for 20 minutes. Remove the bay leaf and set aside to cool.
In a small saucepan over medium heat, combine olive oil and shallots. Once the shallots are bubbling, reduce heat to medium-low and cook, stirring occassionally, until crisp and golden brown. Use a slotted spoon to transfer the shallots to a paper towel-lined plate to cool. Transfer the olive oil to a small bowl to cool.
In a small bowl, make the dressing. Combine the cooled olive oil, apple cider vinegar, lemon juice, dijon mustard, honey, salt and black pepper. Whisk until smooth and combined.
In a large bowl, toss together the spinach, arugula, cooled quinoa, basil and parsley. Pour in ⅓ of the dressing and toss to combine. You want to err on the side of less dressing - you can always add more, but you can't take it out!
To build the salad, use the lettuce and quinoa mixture as the base. Add strawberry slices, avocado slices, chopped pecans, crispy shallots, and additional salt and pepper, to taste. Add additional dressing as needed.