A cold quinoa salad that’s quick and easy to prepare for lunch, dinner or a big backyard party. With a crowd-pleasing flavour of berries, roasted almonds and a honey-sweetened lemon dressing, this sweet and savoury dish packs a delicious punch.
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
2 cups vegetable stock or water
1 cup uncooked quinoa, rinsed
2 cups strawberries, quartered
2 cups blueberries
1/2 cup almonds, sliced
SWEET LEMON DRESSING INGREDIENTS:
1 and 1/2 tablespoons lemon juice
1 and 1/2 tablespoons water
1 and 1/2 tablespoons honey
1 and 1/2 tablespoons fresh mint
1/4 teaspoon Dijon mustard
Boil vegetable stock in a large saucepan over medium-high heat. When the stock begins to boil, lower the temperature to simmer.
Add quinoa, cover the saucepan and cook for 12 to 15 minutes or until all of the liquid is absorbed. Set aside when done.
Preheat oven to 350 F (175 C).
Place almonds on a parchment paper covered baking sheet. Bake for 5 to 10 minutes, or until lightly browned and roasted.
In a small bowl, combine lemon juice, water, honey, mint and Dijon mustard.
In a large bowl, add strawberries, blueberries, half of the almonds, and quinoa.
Drizzle with sweet lemon dressing. Gently mix. Top with remaining almonds.