Transfer the pecans to a baking tray and roast in the preheated oven for 7-8 minutes or till you start getting a nice aroma. Take them out and set aside.
In a big bowl, toss together quinoa, baby spinach, chopped strawberries, sweet corn and pecans. Set aside.
Prepare the dressing by whisking together olive oil, honey, dried basil, balsamic vinegar, salt and pepper.
Pour the dressing over the quinoa mixture and toss to coat. Garnish with cheese [if using]
Serve immediately or place in the refrigerator to chill.