This may seem like just a summer recipe but it can be made year-round with frozen berries, if needed. It makes a good breakfast too, and the colors are so refreshing!
The recipe originally comes from two peas & their pods and was adapted for the 2015 Menu for Change potluck recipe book.
Dressing Ingredients:
- 1 teaspoon orange zest
- 4 tablespoon fresh orange juice
- 2 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon finely chopped mint
- 1 teaspoon finely chopped basil
Salad Ingredients:
- 2 cups cooked quinoa (drained and cooled)
- 1 1/2 cups strawberries, cut in half
- 1 cup blackberries
- 1 cup blueberries
- 1 cup raspberries (or other berries of choice)
- 1 cup roughly chopped almonds (this version had Blue Diamond Honey Roasted Cinnamon Almonds)
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped basil
Instructions:
- In small bowl whisk together all dressing ingredients.
- In large bowl gently combine all salad ingredients.
- Drizzle dressing ingredients over the salad and gently stir.
- Serve and enjoy, best same day!
