Honey, chopped strawberries and juicy blackberries give this whole grain salad a pleasant sweet flavor. Versatile enough for a morning snack or brunch, it can also pair well as a side dsh to grilled fish or chicken. Fresh mint brings out the flavor while toasted almonds add just enough crunch.
- 2 Cups water
- 1 Cup quinoa, rinsed
- 1 Package (16 ounces) Driscoll's Strawberries
- 2 Tablespoons honey
- 2 Tablespoons lemon juice
- 1/4 Tsp. salt
- 1 Package (6 ounces) Driscoll's Blackberries
- 3/4 Cup toasted slivered almonds
- 1 Tbsp. chopped fresh mint leaves
Place water and quinoa in a medium saucepan and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer 18 to 20 minutes or until most water has been absorbed. Remove from heat and let stand covered 5 minutes.
Meanwhile, hull strawberries and chop. in a small bowl whisk together honey, lemon juice and salt until blended. Stir honey mixture into quinoa. Fold in strawberries, blueberries, almonds and mint until evenly blended.