First make the Quinoa

• 2 cups Quinoa, rinsed
• 3 cups Filtered Water
• Pinch Sea Salt

Place quinoa, water and sea salt in a med – large rice cooker and cover. Cook until all
water is evaporated and quinoa is tender. OR In a medium saucepan, add 2 cups
quinoa to 3 cups filtered water and a pinch of salt. Bring to a boil. Cover and reduce
heat to a simmer for 13-15 minutes or until all water is absorbed. Transfer the
cooked quinoa into a large bowl and fluff with a fork. Let cool to room temperature.

Prepare Fruit and Baby Greens

• 2 cups Fresh Blueberries
• 2 cups Fresh Strawberries, sliced
• 6 cups Baby Salad Greens
• Handful Herbs, fresh and chopped like cilantro, dill, parsley & mint

Make the Dressing

• 1⁄2 cup Extra Virgin Olive Oil
• 1-2 Limes, juiced
• Pinch Salt
• Fresh Cracked Pepper to taste

Assemble
When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to
coat, fluffing with a fork to separate the grains. Add fresh squeezed lime juice and
toss again. Season with cracked pepper to taste. Taste test, and add more olive oil
or lime if needed. Add blueberries, sliced strawberries and herbs to the quinoa and
toss lightly. Distribute baby greens on 6 plates. Divide the quinoa berry mix on top
of the 6 plates of greens. Enjoy!

Notes

• Vegan, gluten-free
• Use organic ingredients when possible
• Patriotic red, white and blue – 4th of July BBQ take-a-long
• Inspired by recipe at www.glutenfreegoddess.blogspot.com