⅔cupsdry red quinoaor other type quinoa (yields about 2 cups cooked)
1 ⅓cupswater
1 ½cupsquartered fresh strawberries
1cupfresh raspberriesabout 6 oz
1cupfresh blackberriesabout 6 oz
1cupfresh blueberriesabout 6 oz
1cupslivered or sliced almondstoasted, if desired
1tablespoonfinely chopped mint
1tablespoonfinely chopped basil
Instructions
Cook quinoa in the water according to package instructions - to yield about 2 cups cooked quinoa. Let cool.
Meanwhile, in a small bowl, whisk together the dressing ingredients - orange zest, orange juice, lemon juice, lime juice, honey, mint, and basil. Set aside.
In a large bowl, gently stir together the cooked and cooled quinoa, strawberries, raspberries, blackberries, blueberries, almonds, mint, and basil. Drizzle the citrus honey dressing over the salad and gently stir again. Serve.
Notes
Quinoa can be cooked in advance. This salad is best served the day it is made.