strawberry mint quinoa salad

Spring and strawberries go together like rhubarb and spring.  It's a natural combination.   This simple salad is a perfect accessory to a brunch or lunch.  Or, you can pack it as your "no sad desk lunch" lunch.  It's really good.  You've only got a day or so until the strawberries start to wilt so eat fast.  

It's the perfect Easter dish which is why I paired it with my lemon pepper salmon for a delicious clean eating Easter dinner.  When you're "eating clean" sometimes it feels like you're "eating boring" - this changes that.  At least with one recipe!

STRAWBERRY MINT QUINOA

serves 4

STEP 1

In a glass bowl, combine quinoa and water.  Cover with plastic wrap.  Microwave for five minutes until cooked through.  Add more time if needed.

STEP 2

Remove quinoa from the microwave, uncover, and fluff with a fork.  Let cool 10 minutes.

STEP 3

Toss quinoa with strawberries, mint, olive oil, and balsamic.  Taste and season with salt.  

1 cup uncooked quinoa

2 cups water

1 cup chopped strawberries

2 tablespoons chopped mint

4 tablespoons olive oil

2 teaspoons balsamic vinegar

salt

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