2 cups cooked quinoa1 mango, peeled and diced1 cup strawberries, quartered1/2 cup blueberries
2 tablespoons pine nuts
Chopped mint leaves, for garnish
For the vinaigrette:
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon3 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
This protein-packed quinoa salad is brightened up with fresh mango, strawberries and blueberries, balanced with a tart vinaigrette and refreshing mint!To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.
In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Salad and vinaigrette can be stored separately in fridge for up to 3 days. Stir in lemon vinaigrette and garnish with mint leaves just before serving.
Adapted from Damn Delicious