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One of the best things to have after a hot summer day is is quinoa. I know that sounds weird but, when served cold, quinoa is one of the most refreshing foods out there. And when you pair it with some fresh fruit you will be dying for more. I love pine nuts and anything lemon so I absolutely adore this recipe! But I have had to adjust the lemon amount that is added because not everyone in my family likes the tartness as much as I do. So I lowered the lemon in the actual recipe and just add a fresh squeeze of lemon to every bowl I have. The sacrifices I make.
These past couple of days have been so sunny and warm here that I really wanted something cool but also incredibly filling for lunch, which is sometimes a hard combination. But with loads of fresh fruit floating around my fridge, it was so easy to find a way to make something delicious and carry me through until dinner time. As my new motto states, “when in doubt, just add quinoa and lemon”.
I have never loved a spring recipe as much as I love this one. I have already made it almost three times just this past week because my family keeps devouring it. When I first was messing around with this recipe my mom was watching me with the oddest look as I mixed the ingredients together and kept saying how she didn’t now how she felt about quinoa and fruit. After I finished and put this in the fridge, all of my family followed suit saying how odd it was, but now that I have made my third batch of it, the talk of this recipe being odd has completely disappeared.
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Olive oil
- 4 Tablespoons of Lemon Juice
- 1/2-1 Tablespoon Sugar
- 2 cups Quinoa, cooked
- 1 cup Strawberries
- 1 cup Mangoes
- 1 cup Blueberries
- 3 Tablespoons Pine Nuts
- 4 Mint Leaves
- Zest of a Lemon
- To make vinaigrette, combine all ingredients in a bowl and whisk until well combined.
- Then to make salad, take the strawberries, mango and mint leaves and cut into very small pieces.
- Combine strawberries, mangoes, blueberries, pine nuts, lemon zest, and mint leaves together in a large bowl and stir until the pieces are evenly distributed.
- Take vinaigrette, pour over this combination and stir until it coats all of the pieces.
- Add quinoa into the mixture and stir again until it is all well coated.
- Optional: top with lemon zest and mint leaf.