Quinoa Fruit Salad



Protein (g)


Carbs (g)


Fat (g)


  • 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
if required.

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.