Quinoa Fruit Salad
35g uncooked quinoa
50g fresh raspberries
40g fresh blueberries
10 fresh mint leaves, chopped
For the dressing:
1 tbsp apple cider vinegar
a drizzle of honey (or sweetener of your choice) to taste
juice of 1 lemon
For the topping:
1 tsp flaked almonds
Cook the quinoa in a saucepan according to pack instructions. Transfer to a serving
bowl and fluff up with a fork.
Mix the dressing ingredients in a jug. Taste test the dressing and add more sweetener
Add the raspberries, blueberries and mint to the quinoa and stir. Pour the dressing over the quinoa and stir to combine.
Top with the mint leaves and almonds.
Refrigerate until ready to serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days.