1/4 cup Quinoa (dry, uncooked)
1/2 cup Strawberries (chopped)
1/2 cup Blueberries (chopped)
1 1/2 tsps Mint Leaves (chopped, optional)
1 1/2 tbsps Balsamic Vinegar
2 1/4 tsps Maple Syrup
3/4 tsp Dijon Mustard
1/2 head Romaine Hearts
Cook the quinoa according to the package directions. When the quinoa is cooked, let it cool.
Meanwhile, in a mixing bowl combine the strawberries, blueberries and mint, if using.
In a jar with a lid, add the balsamic vinegar, maple syrup and dijon mustard and shake until well combined.
To assemble the salad, divide the lettuce between bowls and top with the quinoa and then the berries. Drizzle with the balsamic dressing. Enjoy!
Leftovers: Refrigerate in an airtight container for up to two days. Assemble the salad just before serving.
More Fat: Add extra virgin olive oil to the dressing or top the salad with avocado or hemp seeds.
More Protein: Add chickpeas, lentils or cooked chicken breast.
More Veggies: Add chopped cucumber or bell pepper.
No Mint: Use basil or parsley instead.
No Romaine: Use baby spinach or other lettuce instead.
Quinoa: Cook the quinoa ahead of time and refrigerate in an airtight container for up to five days. A 1/2 cup uncooked quinoa yields approximately 2 cups of cooked quinoa.
Total times: 30 minutes