Combine the quinoa and water in a medium saucepan set over high heat. Bring to a boil, cover and reduce the heat to low. Cook until all of the water is absorbed, 18 to 20 minutes. Spread the quinoa on a baking sheet and let cool.
In a serving bowl, combine the cooled quinoa, strawberries, almonds and green onions.
Toss with the dressing. Serve.
In a small bowl, whisk together the lemon juice, olive oil, agave nectar and salt.