Servings 0
Ingredients
- 1/2 cup dry quinoa
- 2 cups strawberries, sliced
- 1/2 cup chopped apricot or mango
- Stevia for taste
- 1 tsp balsamic vinegar
- 1 tbsp fresh lime juice
- Pinch of sea salt
- 1 cup raw almonds, chopped fine in a food processor
- 1 tbsp mint
Instructions
- In a small sauce pan, bring 1 cup of water to a boil. Add quinoa and cook over medium heart for about 20 minutes or until quinoa is cooked tender. You can also cook in a rice cooker (one of my favorite hacks). Cool thoroughly.
- Meanwhile, chop the fruit and mint and place in a large bowl.
- Whisk the balsamic vinegar, lime juice, salt, stevia, and mint in a small bowl.
- Fluff cooked quinoa with a fork; add to large bowl and toss gently with fruit.
- Toss with dressing and chill in the fridge for at least 30 minutes before serving.