Total Time:
Servings:Ingredients
2 cups cooked quinoa
1 cup frozen DOLE Blueberries thawed
1 cup DOLE Chef-Ready Cuts Sliced Strawberries thawed
1 cup DOLE Chef-Ready Cuts Mango Cubes thawed
½ cup bottled balsamic vinaigrette dressing
optional 4 Tbsp fresh mint leaves chopped
Directions
- Place quinoa and 4 cups of water together into a sauce pan over high heat. Once the quinoa reaches a boil, stir and place a lid on top of the pan. Allow to cook until the
quinoa is tender, and the water is absorbed about 12 minutes. - Drain and rinse the cooked quinoa under cold running water until cool. Reserve for salad shaker.
- Add 1/4 cup each quinoa, blueberries, strawberries and mango in serving cup. Pour vinaigrette over the salad. Garnish with mint and serve.
