Prep Time: 20 +15 minutes to cool

Cook Time: 15 minutes

Serving Size: 6

Ingredients:

1 Cup Tri-Color Quinoa – Avafina tri-colour quinoa

1/2  Head of Lettuce – Peace Arch Green lettuce

1 Cup Blueberries – Formosa Fresh Blueberries

1 Cup Raspberries – Peace Arch Raspberries

1 Cup Strawberries

½ Cup Basil – Sky Harvest Living tray of greens Basil

150g Goat Feta Cheese – Goat’s Pride Dairy farmstead feta

¼ Cup Honey – Bee Kind Mint Infused Honey

1 large Lime

2 tbsp Olive Oil – All of Oils Blood Orange Infused Olive Oil

½ Walnuts or Pecans

Directions:

STEP 1

In a large saucepan on high heat, add 1 ½ cups of water and bring to a boil. Add quinoa, reduce heat to a simmer and cook until tender approx. 15 minutes.

STEP 2

As the quinoa is cooking, rinse the berries, cut the strawberries into quarters and set them aside in a medium bowl.

STEP 3

Wash, strain and roughly chop half of the lettuce head and basil, place in a large mixing bowl and gently mix before setting it aside.

STEP 4

Once the quinoa has finished cooking, remove it from heat and fluff. Carefully spread evenly on a baking sheet to let cool for approximately 10-15 minutes.

STEP 5

In a small bowl, add the honey, olive oil and lime juice. Whisk carefully to combine. Set aside.

STEP 6

In a large mixing bowl, combine quinoa, the berries together and gently combine. Do not over mix!

STEP 7

Add the lettuce and basil mix in a large serving bowl, topped with the quinoa with berries and crumble some goat feta cheese. Drizzle the honey-lime dressing and toss to coat evenly. Garnish with walnuts or pecans. Serve immediately!

 Recipe Notes:

In season freshly, harvested berries are the best to use for a refreshing and light summer salad. This fruit salad can be created as a side dish or a main meal since it includes quinoa to provide protein content! Toasting the rinsed quinoa before cooking also enhances the nutty flavour of the wholesome grain. Enjoy this recipe while the fruit is in season!