Quinoa almond berry breakfast salad

I’ve recently started reading a bunch of new health/fitness blogs and one of my favourites of the bunch is “Oh She Glows” by Angela Liddon. She includes a bit of everything on her blog: breakfasts, lunches, dinners and the most delectable-looking treats I’ve ever seen. Everything is vegan and lot is also gluten-free. This recipe falls into both categories. You can find the original link here.

Yield: 2-3 as a main, 4-6 as a side.

Ingredients:

• 3/4 cup dry quinoa
• 1 pint strawberries, sliced (2.5-3 cups)
• 16 oz. fresh blueberries (1.5-2 cups)
• 1 cup cherries, pitted and sliced (I used fresh peaches instead)
• 2 tbsp pure maple syrup (or other liquid sweetener)
• 1 tsp balsamic vinegar
• 1 tbsp fresh lime juice (or lemon might work!)
• Pinch of kosher salt (I left this out)
• 1/2 cup almonds, chopped

Directions:

1. Cook quinoa according to package directions.

2. Meanwhile, chop the fruit and place in a large bowl.

3. Mix the dressing ingredients (maple syrup, balsamic, lime juice, salt) in a small jar and adjust to taste if necessary. Note: You may have to double the dressing recipe if your salad is quite large.

4. Fluff cooked quinoa with a fork and add to large bowl with fruit. Combine. Pour on dressing and mix well. Serve immediately or chill in the fridge until serving time. Serves 2-3 as a main or 4-6 as a side. Or if you are reeeeally hungry 2 people!

**I hope you’re enjoying breakfast week so far on What’s Cookin’, iRunNation. If you have an awesome breakfast recipe to share, it’s not too late! Send it in to webeditor@irun.ca.**